Business and Economics

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Product Details

Introduction to Baking (CUL-102)
Various: distance learning format

Varies (self-study; self-paced)

June 2017 - Present.

Subject Area:
Culinary Arts and Event Planning

Number of Credits:

Learner Outcomes:
Upon successful completion of the exam, students will be able to: describe the various aspects of baking as a profession; describe and practice proper sanitation and food handling; Identify ingredients such as flours, sugars, and leavening agents; Identify basic baking equipment; recognize and select proper flavoring agents such as extracts and oils; distinguish between heat sources such as convection and standard ovens; identify baking and pastry trends; and describe the various techniques necessary to create quality baked goods.

This exam introduces students to all the necessary techniques to successfully bake quick breads, muffins, yeast breads, cakes, cupcakes, brownies and other baked goods. It is an overview of the field of baking and pastry arts and is designed to introduce students to the basics of using ingredients to create baked goods for consumption both personally and professionally. The knowledge and skills necessary to operate a bakery are discussed. Other topics include: explore food safety and sanitation, pastry and bread origins, menus, recipe and measurement conversions and cost control.

Credit Recommendation:
In the associate/certificate degree category, 3 semester hours as Introductory Baking for a culinary/hospitality certificate or associate degree program (6/17).