CHEF 1500 - Baking Principles I

Prerequisite: CHEF 1000 or CUUL 1000 and CHEF 1110 or CUUL 1110; Students must be 16 years old
Baking Principles presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads and baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles; Science and use of baking ingredients for breads, desserts, cakes, pastries; weights, measures, and conversions; preparation of baked goods, baking sanitation and hygiene, baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class - 2, Lab - 7 Credit hours: 5 (F, Sp)