4credit hour(s)Prerequisite: (CULN 1100 + CULN 1110 + BCIS 1110) + (HRTM 1310 or CULN 1103) This course includes the theory, skills and techniques of baking fundamentals. Competencies include scaling, methods of mixing, processing of ingredients, ingredient functions and baking math. Topics include cookies, quick breads, pan breads, sweet yeast, cakes and decorating. Proper use of equipment and lab safety are stressed.
