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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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Coopersmith Career Consulting | Evaluated Learning Experience

Introduction to Baking (CUL-102)

Location: 

Various; distance learning format.

Length: 

Varies (self-study; self-paced). 

Dates: 

June 2017 - Present. 

Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Upon successful completion of the exam, 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.

Instruction: 

This exam 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

Credit recommendation: 

In the associate/certificate degree category, 3 semester hours as Introductory Baking for a culinary/hospitality certificate or associate degree program (6/17).

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