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Culinary Baking Fundamentals

Course Number: 10316120
Credits: 2.00

Course Description

10-316-120 CULINARY BAKING FUNDAMENTALS ...understand basic baking principles and develop knowledge of the functions/appropriate usage of the ingredients used in production baking. Learn how different types of bakery products are classified and ingredient cost-outs are calculated. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Baking and Pastry Certificate)

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 principles of sanitation, safety, and personal hygiene.
  2. Examine the basic food science principles related to baking.
  3. Explain the basic baking principles.
  4. Identify a variety of basic baked products.
  5. Demonstrate the ability to select, operate, and maintain a variety of equipment, utensils,and tools used in baking.
  6. Identify proper scaling and measurement techniques.
  7. Identify and formulate recipe conversions.