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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

EdTech Institute, LLC (formerly The Sage Group, LLC) | Evaluated Learning Experience

Culinary Arts - Baking Skills (310)

Location: 
Various approved locations throughout the U.S.
Length: 
30 hours (10 weeks)
Dates: 

March 2013 - December 2018.

Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 

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.

Instruction: 
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.
Credit recommendation: 
In the lower division baccalaureate/associate degree category, 2 semester hours in Culinary Arts, Hospitality Management, or Nutrition and Foods (4/13).

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