CUL 108 - Baking Fundamentals

3 Credit(s)

This course introduces students to the foundational principles and techniques of professional baking. Through hands-on experience and guided instruction, students learn to prepare a variety of baked goods including breads, pastries, cookies, and cakes. Emphasis is placed on ingredient function, mixing methods, accurate measurements, and baking science. Students will develop skills in dough handling, product finishing, and presentation, while applying industry standards for safety, sanitation, and consistency.

Prereqs: CUL 100A with a grade of “C” or higher
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will identify the function of ingredients in foundational baking formulas.
CLO 2) Students will demonstrate proper mixing methods and baking techniques for breads, pastries, cookies, and cakes.
CLO 3) Students will apply principles of accurate measurement, sanitation, and mise en place in baking production.
CLO 4) Students will evaluate product quality based on texture, flavor, and presentation standards.
CLO 5) Students will produce baked goods that reflect consistency, creativity, and industry best practices.