Aug 18, 2019  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog Archived Catalog

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CULA 106 - Professional Chef I: Baking and Pastry


Credit(s): 5

Prerequisite(s): instructor’s consent.
Corequisite(s): CULA 103 .
An introduction to and application of fundamental baking theories and techniques for professional baking, this course prepares students to use a variety of essential baking principals.  In addition, the class will address topics that include: product identification, safe handling of food items/sanitation, proper storage/receiving, use and care of equipment, kitchen structure/organization, culinary history and terminology, simple recipe development, and flavoring.  Competencies in: quick breads, yeast breads, basic dessert sauces, syrups, creams, cookies, and pies. (Fall Semester)



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