CULA1126 Foundations of Baking and Pastry
This course is designed to give the student fundamental knowledge, skills and understanding of baking methods and techniques. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Exhibit professional, safe and sanitary work practices
Define baking terms
Discuss equipment and utensils used in baking and their proper use and care
Demonstrate proper selection of ingredients, equipment and utensils for specific application
Apply basic math skill to recipe conversions
Demonstrate proper scaling and measurement techniques
Describe properties and function of various ingredients
Describe the variety of mixing methods utilized to produce bakery products
Prepare a variety of yeast-leavened and quick-breads
Make a variety of pies and tarts
Produce a variety of types of cookies
Prepare a variety of cakes
Demonstrate basic icing and decorating techniques
Prepare a variety of laminated dough products
Prepare a variety of pate choux products
Prepare a variety of meringue products
Prepare a variety of creams, custards, puddings and related sauces
Demonstrate the presentations of baked goods and desserts
Evaluate the quality of baked goods and desserts
Text and References
A list of textbooks required for this course is available at the
campus store and in eServices.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details