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Culinary Baking Fundamentals

Credits: 2
Course Number: 10-316-120

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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; must take with 10-316-121 Culinary Baking Applications)

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.

How can I use this course to achieve my career goals?

This course is associated with the following programs:

What will I learn?

  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.
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1 classes found

Class Number: 22376

Date:
-
Delivery:
In-Person
Term:
Spring 2025
Session:
8W1
Green Bay Campus Room BT315
1/22/2025 - 3/17/2025
M, W — 9:30 AM - 11:20 AM
$332.70