CUL 140 Culinary Arts Principles of Baking and Pastry

Prerequisite: Placement in MATH 091 or higher.
1 lecture per week, 4 hrs lab: 3 hrs credit
This course will introduce students to the fundamental principles of baking and pastry and continue to develop their working knowledge of a professional kitchen with specific emphasis on the baking station. Proper equipment identification and usage will be covered. Students will develop an understanding of the ingredients, baking theory, and mixing methods, as well as the fundamental, classic and modern techniques needed to execute recipes. Emphasis will be placed on mise en place, professionalism, cleanliness in the workplace, and timeliness of execution. Specific plate presentations and garnishes will also be taught.