CULA 2700 Baking
This course is designed to introduce the student to the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, doughnuts, flours, fillings and ingredients. Other topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Emphasis on advanced techniques is included in the study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. (1 lect., 6 lab)
Major Topics
- Tools and equipment for the bakeshop
- Product Identification/Ingredient Functionality
- Scaling and formulas, Mise en Place
- Basic Products (short dough, pate a choux)
- Creams and custards
- Tarts and Pies
- Fillings, sauces, syrups
- Laminated Doughs
- Quick breads
- Cookies/Brownies
- Cake Mixing/Baking
- Assembling/Decorating cakes/Icings
- Specialty cakes/tortes/Petit Fours
- Yeast Breads
- Sourdough Breads
- Custards, Mousses, Soufflés
- Ice Cream and frozen desserts
- Dessert Presentation
- Chocolates and decorative work
Outcomes
In order to successfully complete this course, the student will:
1. Identify baking tools and equipment.
2. Measure ingredients properly.
3. Calculate formulas based on baker’s percentages.
4. Prepare breads, dinner rolls, croissants, and Danish pastries.
5. Prepare muffins, coffee cakes, and corn breads.
6. Demonstrate the five basic cake mixing methods.
7. Prepare the six basic types of icing.
8. Demonstrate the three basic cookie mixing methods.
9. Prepare seven basic cookie types.
10. Assemble and bake pies.
11. Prepare pie fillings.
12. Prepare puff pastries, éclairs, meringues, and fruit desserts.
13. Apply and demonstrate the process of chocolate making.
14. Identify the origins of chocolates.
15. Prepare chocolate decorations.