CUL 210 Baking & Dessert Fundamentals
(Contact Hours: 12) This course will introduce principles of professional baking, which includes instruction and hands-on production of yeast-raised goods, layered dough, quick breads, cakes, pastries, tortes, pies and cookies. Students will be trained in a simulated production/instructional setting in practical baking labs. Ancient grains will be studied and incorporated into baking recipes following healthy and nutritious recipe guidelines. Decorating techniques will be introduced in the preparation of cakes, tortes, frozen desserts, ice creams, hot-plated desserts, and cold-plated desserts to maximize plate architecture and visual appeal. An emphasis on nutrition and sustainability issues will be provided. Minimum benchmarks will be enforced.