CULA 1310 - Fundamentals of Baking

(Formerly CUL 1020 - Baking Skills)
3 Credits
1 Class Hour, 4 Lab Hours

An introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Co- or Prerequisite(s): CULA 1200 and CULA 1320 with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.

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