CUL 144 - Baking

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 4
Description: This course explores the concepts of the different varieties of flour, the purpose and chemical reaction of other ingredients in yeast doughs and quick breads, the nutritional value of baked goods, how to use equipment for baking, proofing and fermentation of yeast products, the different mixing methods, how to increase standard recipes and costing out a recipe. In addition, students will develop hands on practical experience with bakery products by producing French breads, rolls, pan breads, rye breads, whole wheat breads, corn bread, Danish pastry, coffee cakes, muffins, biscuits, quick breads and cookies.

Prerequisites: CUL 102 or current ServSafe certification. CUL 103.
Corequisites: CUL 124. CUL 125.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge or certification may qualify for prior learning credit. https://www.schoolcraft.edu/student-records/prior-learning-credits