Culinary Baking Fundamentals
Credits: 2
Course Number: 10-316-120
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
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?
- Apply principles of sanitation, safety, and personal hygiene.
- Examine the basic food science principles related to baking.
- Explain the basic baking principles.
- Identify a variety of basic baked products.
- Demonstrate the ability to select, operate, and maintain a variety of equipment, utensils,and tools used in baking.
- Identify proper scaling and measurement techniques.
- Identify and formulate recipe conversions.
Class Details
- Class Number:
- 22376
- Delivery:
- In-Person
- Term:
- Spring 2025
- Session:
- 8W1
- Instructors:
- David Crawford
- Date Range:
- -
Estimated Cost:
$332.70
*
Meeting Times
| Dates | Day(s) / Time | Location(s) |
|---|---|---|
| 01/22/25 - 03/17/25 |
M, W
9:30 AM - 11:20 AM |
Green Bay Campus Room BT315
|
* Cost displayed is based on in-state residency. Back to cost