CUL180: Fundamentals of Professional Baking

This course introduces the fundamentals of professional baking, covering topics such as baking chemistry, terminology, accurate scaling and measuring techniques, and proper use of equipment. Students will develop a thorough understanding of key components and methods, with an emphasis on correct production practices, baking techniques, and presentation skills. Hands-on activities include sampling and evaluating finished products to refine quality and critique culinary work. (1 lecture hour, 3 lab hours).