CUL 132 Advanced Baking Techniques
This course focuses on advanced baking techniques. The student will learn different styles of baking associated with artisan and specialty breads, yeast doughs, pre-ferment, and various bakeshop techniques related to dessert and pastry. Properties and characteristics of ingredients, the baker's measurement methods, correct mixing techniques, desserts, pastry basics, artisanal principles, as well as specialty bread preparations are studied. An approved chef's uniform and a cutlery set are required for all labs.