CUUL 2250 Syllabus

Subject Code

CUUL

Course Number

2250

Course Title

Advanced Baking Principles

Prerequisites

CUUL 1220

Corequisites

Terms Offered

Offered as needed

Credit Hours

(2-10-6)

Course Description

This course provides in-depth experience in preparing many types of baked goods found in restaurants, country clubs, and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background for those aspiring to become executive pasty chefs, working pastry chefs, and bakers. Topics include artisan breads, tarts, tortes, pastry dough, puff pastry, icing (buttercreams and meringues), filling (sauces and coulis), sugar, chocolates, and confections. Laboratory practice parallels class work. Students must pay a $200 supply fee when registering for this course.

Course Outcomes