Course Outlines

You are in the Academics section


CULN1200 – Fundamentals of Baking and Pastry pdf

Credits: 6 (0/6/0)
Description: This course exposes the student to the preparation of various foods associated with the baking and pastry area in food service. The course provides the student with practical hands-on applications and skills commonly found in the baking and pastry area of a commercial kitchen.
Prerequisites: None
Corequisites: None
  1. Demonstrate professionalism, teamwork and customer service.
  2. Demonstrate proper sanitation and safety standards.
  3. Demonstrate proper use, cleaning and storage of tools and food preparation equipment.
  4. Demonstrate and manage proper food handling, rotation and storage.
  5. Calculate recipe yields and conversions.
  6. Perform proper measuring and weighing techniques and follow proper recipe procedures and cooking methods.
  7. Understand basic principles and processes of baking.
  8. Understand ingredients used in the bakeshop.
  9. Prepare yeast breads.
  10. Perform basic yeast dough techniques.
  11. Prepare quick breads.
  12. Demonstrate basic cake mixing methods.
  13. Understand basic cake formula types.
  14. Assemble and ice layer cakes.
  15. Prepare pie doughs.
  16. Prepare pie fillings.
  17. Prepare eclair paste (pate a choux) and eclair paste products.
  18. Prepare icings.
  19. Demonstrate basic cookie mixing methods.
  20. Prepare basic meringues.
  21. Demonstrate sugar cooking.
  22. Prepare basic custards and creams.
  23. Prepare Bavarian creams, chiffons and mousses.
  24. Demonstrate sauce-painting techniques.
  25. Demonstrate dessert-plating techniques.
MnTC goal areas: None

« back to course outlines