CULA 240 Advanced Entrees/Intro to Bakeshop*
This course is an introduction to the bakeshop for well-rounded cooks who will not be specializing in baking and pastry. Baking formulas and the use of bakers' percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads, pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 2 certification from NOCTI. Prerequisite: CULA 230.
CULA 240Advanced Entrees/Intro to Bakeshop*
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Credit Hours Narrative
6.00 Credits
III. Catalog Course Description
This course is an introduction to the bakeshop for well-rounded cooks who will not be specializing in baking and pastry. Baking formulas and the use of bakers' percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads, pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 2 certification from NOCTI. Prerequisite: CULA 230.
IV. Student Learning Outcomes
V. Topical Outline (Course Content)
VI. Delivery Methodologies