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Apr 19, 2024
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CULA 1310 - Fundamentals of Baking
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. Prerequisite(s): None
Semester Availability: Fall, Spring
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
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