CULA 165 - Baking and Pastry

Credit(s): 5

Corequisite(s): CULA 105.
This course is a combination of lecture, demonstration, and hands on production to introduce baking and pastry techniques. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Instruction is provided on the preparation of yeast-raised dough mixing methods, roll-in dough’s, pie dough’s, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. (Fall Semester)

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

Use appropriate terminology used in baking and pastry.
Apply good sanitation practices when preparing pastries.
Identify equipment and utensils used in baking and discuss proper use and care.
Select ingredients with care to produce high‐quality baked goods.
Demonstrate proper scaling and measurement techniques.
Calculate formulas based on baker’s percentages.
Prepare quick breads such as biscuits, scones, muffins.
Apply the factors that control the development of gluten and explain the changes that take place in a dough or batter as it bakes.
Prepare yeast breads, cookies, pies and tarts, and plated desserts.
Prepared laminated dough and choux paste.
Prepare a variety of fillings and toppings for pastries and baked goods.