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 provide an introduction to 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 doughs, pie doughs, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. (Spring Semester)