Coopersmith Career Consulting | Evaluated Learning Experience
Introduction to Baking (CUL-102)
Varies (self-study; self-paced).
June 2017 - Present.
Upon successful completion of this course, students will be able to: describe the various aspects of baking as a profession; describe and practice proper sanitation and food handling; Iientify ingredients such as flours, sugars, and leavening agents; identify basic baking equipment; recognize and select proper flavoring agents such as extracts and oils; distinguish between heat sources such as convection and standard ovens; identify baking and pastry trends; and describe the various techniques necessary to create quality baked goods.
This course introduces students to all the necessary techniques to successfully bake quick breads, muffins, yeast breads, cakes, cupcakes, brownies and other baked goods and provides an overview of the field of baking and pastry arts. Instruction introduces students to the basics of using ingredients to create baked goods for consumption both personally and professionally. Other topics include: food safety and sanitation, pastry and bread origins, menus, recipe and measurement conversions and cost control, and knowledge and skills necessary to operate a bakery.
In the associate/certificate degree category, 3 semester hours as Introductory Baking for a culinary/hospitality certificate or associate degree program (6/17) (2/22 revalidation).