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Baking Essentials

Course Code:
BAK 106
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:

In this course students will be introduced to professional baking standards which include: ingredients recognition, food handling and care, mixing methods, baking processes and procedures, baking vocabulary and terminology, and use of industry equipment. This course will give students the necessary insight to fully participate in baking course co-requisites BAK 110, 120, 130 and 140, including group participation, peer evaluations and critiques of properly prepared baked goods. Emphasis will be placed on baking math, formula conversion, scaling, food cost, percentage yield, bakers’ percentage (bread making calculation) and baked goods diagnostics. Students will be able to work with recipes and to follow written directions in co-requisite courses.

Credit:
3
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