CULA 167 - Baking and Pastry II

Credit(s): 2

Prerequisite(s): CULA 165.
This course integrates the fundamental baking skills taught in CULA 165 with advanced techniques. Ingredient characteristics, behavior, and pairings are built upon by examining products and techniques that require multiple ingredient components. Increased attention is also given to sanitation, efficient scaling and measuring, and production schedules. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Apply food service sanitation principles.
Increase speed and efficiency in scaling, terminology, tool selection, portioning, and problem solving.
Produce wedding cakes and dessert tortes, artisan breads, pastries produced with laminated yeast doughs (Danish and croissant); chocolate and sugar by producing candies and showpieces.
Create accurate production schedules and apply them to projects.