CUL 240 - Baking & Pastry

Institution:

Robert Morris University Illinois

Subject:

Description:

Students identify and use bakeshop equipment and scale to order. Types of floors, exact weight and measures, bakeshop tools/equipment, and cutting, shaping, and baking techniques are covered. Students will handle and use organic flour ingredients, pre-mixes, straight dough methods, sour dough, preferment dough, quick breads, breads made by hand and with the use of proper equipment, breads make with and without the use of dough conditioners, while identifying, assessing, and using the proper techniques from start to finish. Students evaluate both technique and ingredients as they affect the final bakery or pastry product. This is a kitchen lab course.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.robertmorris.edu/

Phone Number:

(312) 935-6800

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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