Skip to main content
National College Credit Recommendation Service
EdTech Institute, LLC (formerly The Sage Group, LLC) | Evaluated Learning Experience
Culinary Arts - Baking Skills (310)
Various approved locations throughout the U.S.
March 2013 - December 2018.
Instructional delivery format:
Traditional classroom model
Students will be able to: identify baking equipment used in the professional kitchen, properly use common baking and pastry tools; identify how ingredients are measured in a bakeshop; describe eight types of ingredients; contrast thee types of yeast dough; describe the steps to follow to prepare yeast dough; describe three methods of mixing quick breads; demonstrate methods of mixing cake batters; describe nine types of icings; form, fill and use a pastry bag to pipe icing; describe methods for preparing flaky piecrusts; discuss various pie fillings.
The introductory course is taught in a classroom based setting and covers the principles of baking, including bakeshop ingredients and their function and measurement. The course is highly interactive with hands-on labs using supplies and equipment found in the culinary arts industry.
In the lower division baccalaureate/associate degree category, 2 semester hours in Culinary Arts, Hospitality Management, or Nutrition and Foods (4/13).