2019 - 2020 College Catalog 
    
    Jul 22, 2024  
2019 - 2020 College Catalog [ARCHIVED CATALOG]

BKNG 110 - Professional Baking


Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): CULN 100  and CULN 115 , or permission of the instructor

Restriction(s): None

Corequisite(s): CULN 125  or BKNG 115  

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