This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
Requisites:
Take CUL-110(S22835); Take either previously or concurrently. Required./>Take CUL-140(S22844) or CUL-142(S22845); Take either previously or concurrently. Required./>
Total Class Credits:
3 Class Credits: 1 Lab Credits: 4 Clinic Credits: 0
See Wake Tech's Culinary Arts program for additional courses and educational offerings.
