CMGT 135 Baking and Pastries

This course focuses on the fundamentals of basic baking. Baking fundamentals include the process of understanding ingredients, weights and measurements, formula conversion, and costing of recipes. Students will also use equipment associated with baking and develop different types of breads, pastries, and pastry-related showpieces.

Credits

3

Prerequisite

CMGT 100 and HMGT 111

Hours Weekly

2 hours lecture, 3 hours weekly

Course Objectives

1. 1. Develop basic pastry-making skills.
2. 2. Accurately utilize weights and measurements associated with baking.
3. 3. Perform the role and responsibilities of a pastry chef
4. 4. Operate equipment and use tools associated with the pastry arts.
5. 5. Demonstrate the ability to display pastries as showpieces.
6. 6. Integrate baking into the realm of culinary arts.

Course Objectives

1. 1. Develop basic pastry-making skills.
2. 2. Accurately utilize weights and measurements associated with baking.
3. 3. Perform the role and responsibilities of a pastry chef
4. 4. Operate equipment and use tools associated with the pastry arts.
5. 5. Demonstrate the ability to display pastries as showpieces.
6. 6. Integrate baking into the realm of culinary arts.