BKNG 115 - Professional Baking Laboratory

Credit Hours: 1
Lecture Hours: 0
Laboratory Hours: 4

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

Restriction(s): None

Corequisite(s): CULN 120 or BKNG 110

Students will put techniques and skills discussed in BKNG 110 to practical use. Lab assignments will be at the discretion of the instructor, and may include preparation work for various college activities. Students will learn and demonstrate basic baking techniques to produce quality baked goods. Students will gain an understanding of the principles of baking. Students will learn to identify various products used in the commercial bakery including herbs, spices, dairy products and other ingredient identification.

Student Learning Outcomes of the Course:

Demonstrate safe use, care and storage of equipment and small wares.
Produce properly made bakeshop goods using proper technique.
Identify and use common ingredients.
Store and handle food products in a manner following quality and safety guidelines.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.