BAKING 120 - Baking Techniques

Institution:

Culinary Institute of America

Subject:

Description:

An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, precooked method, foaming method, cut-in/ rubbing method, straight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ciachef.edu

Phone Number:

(845) 452-9600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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