CUUL 1220 Baking Principles
Baking Principles presents the fundamental terms concepts and methods involved in preparation of yeast and quick breads and baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives along with Retail Bakery Association training program. Topics include: baking principles; Science and use of baking ingredients for breads desserts cakes pastries; weights measures and conversions; preparation of baked goods baking sanitation and hygiene baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.