CULN 125 - 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

This course provides direct hands-on application of the skills learned in CULN 120 or BKNG 110. Students learn basic baking techniques as well as accurate measurement and procedures. Students learn to convert recipe yields and troubleshooting skills for unsuccessful products. Students also learn the role of artistic representation of recipes as well as finishing techniques such as cake decorating.

Student Learning Outcomes of the Course:

Identify quality standards of bakeshop products.
Demonstrate safe use, care and storage of equipment and small wares.
Identify and use common ingredients.
Produce properly made bakeshop goods using proper technique.
Accurately adjust recipe yields using standard mathematical calculations.
Store and handle food products following quality and safety guidelines.
Produce portion controlled uniform garnitures and appropriate presentations.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate professional behavior.