CARTS 111 Introduction to Baking

This course is an introduction to quick doughs, yeast products, and the basic preparation methods used with pies, breads and cookies.

Credits

5

Distribution

Hospitality

Offered

Winter, Summer

Notes

 

Outcomes

1. Demonstrate accurate scaling of ingredients.
2. Demonstrate an awareness of correct baking procedure and terminology
3. Demonstrate proper sanitation and safety
4. Demonstrate the ability to work as a member of a team
5. Prepare a variety of pastries, cakes, and cookies

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown