BKNG 110 - Professional Baking

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): CULN 100 and CULN 115, or permission of the instructor
Corequisite(s): CULN 125 or BKNG 115
Restriction(s): None

This course is designed to give students an understanding of the terminology and procedures involved in the successful operation of the bakeshop. Emphasis will be placed on the importance of developing the skills of proper production as well as ingredient identification, recipe conversions, accurate measurements, and the chemical changes associated with successful baked products.

Student Learning Outcomes of the Course:

Identify quality standards of bakeshop products.
Identify proper cooking methods, storage and handling of common ingredients.
Identify common substitutions for basic ingredients.
Describe the functions of ingredients.
Accurately adjust recipe yields.
Describe baking techniques for proper products.
Calculate portion costs.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.