Introduction to Professional Baking

CBP-120 : Introduction to Professional Baking

Academic Level:
Undergraduate
Department:
Culinary Arts
Subject:
Culinary Arts
Prerequisites:
None
Corequisites:
None
Credits:
2

This course introduces the basic principles and techniques used in bread baking and pastry arts. It covers: Product identification, proper use of equipment, measurements, baking terminology along with food costing and storeroom procedures, and demonstrations of mixing methods for yeast raised breads, cakes, custards, chocolate, sugar and creams are included. Prerequisites: CAI 113, CAI 114, CAI 117, CAI 118, CAI 119