Introduction to Baking

Course Code

CUA 145

Credits

4

Provides the student with the fundamentals of baking terminology principles of baking and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment tools and provides the student with the fundamentals of basic yeast-raised production and quick breads white bread rolls variety grain breads specialty breads sweet yeast-raised products and quick bread fundamentals of basic cake pie pastry and cookie production. Enables the student to produce a variety of cakes pies pastries cookies and assorted dessert items in a commercial kitchen.

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I love how EGTC feels like I’m on the job at an automotive garage. Our teacher is great; he brings a wealth of experience in the field, and his only mission is to help us maintain a career.

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