CULA 2700 Food Preparation III: Baking
This course is designed to introduce the student to the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, doughnuts, flours, fillings and ingredients. Other topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Emphasis on advanced techniques is included in the study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. Prerequisite: Completion of
BADM 1005 or
MATH 1000 and Completion of
ENGL 1010,
CO/M 2130,
POLS 1000 and
FIN 1001. (1 lect, 6 lab)
Prerequisite
Completion of BADM 1005 or MATH 1000 and Completion of ENGL 1010, CO/M 2130, POLS 1000 and FIN 1001.