CULA 2700 - Baking

Students are introduced to the fundamentals of baking and learn about preparing dough, quick bread, pies, cakes, cookies, tarts, doughnuts, and fillings. Students also learn baking terminology, tool and equipment handling, formula conversions, functions of flours and ingredients, and the evaluation of baked products. Students also practice advanced techniques related to classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations.

Corequisite: Completion of HRM 1505.