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Culinary Baking Application

Course Number: 10316121
Credits: 3.00

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Course Description

10-316-121 CULINARY BAKING APPLICATION ...understand the baking process including the pastry department. Develop a foundation in baking principles through hands-on application. (Corequisite: 10-316-118, Principles of Sanitation; 10-316-120, Culinary Baking Fundamentals)

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

Course Competencies

  1. Apply the basic food science principles to baking.
  2. Prepare a variety of raised pastry products.
  3. Prepare a variety of cakes.
  4. Prepare a variety of pies.
  5. Prepare a variety of cookies.
  6. Prepare a variety of breads and rolls.
  7. Prepare a variety of decorated baked goods.
  8. Select, operate, and maintain a variety of equipment, utensils, and tools used in baking.
  9. Apply principles of sanitation, safety, and personal hygiene
  10. Identify proper scaling and measurement techniques.