CUL 108 Baking I

This course is an introduction to baking ingredients, principles and techniques. Students will have hands-on training in the preparation of a variety of breads, doughs, batters, and pastry creams. Basic cake assembling techniques will be introduced along with the preparation of a variety of fillings used in layered cakes. Professional uniform is required by the Hospitality discipline.

Prerequisite

Hospitality and Culinary degree students only.

Hours

3 Credits, 5 Hours