CUL 153 Baking Technologies

This course focuses on and examines the principles and functions of ingredients (flours, fats, sweeteners, dairy) used in baking and pastry production.  It explores the variables of bakery ingredients and the physical behavior of the product from ingredients through formulation and production.  The course uses oral and written reports to emphasize the analysis of the final products.  Prerequisite: ServSafe Certified or concurrent enrollment in CUL 140, and a grade of C- or better or concurrent enrollment in CUL 100.  Two classroom  hours and three laboratory hours per week.  Instructional Support Fee applies.  3 credits  Fall; Day only

3 credits
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