CULN 1203 Baking I
Course Information
| Course Number | CULN 1203 |
|---|---|
| Course Title | Baking I |
| Description | This course covers the preparation and makeup of a variety of yeast raised doughs. Students use a variety of commercial equipment to produce breads, Danish, croissants, rolls and yeast raised coffee cakes. Students will be introduced to baking equipment, recipe conversions, and sanitation processes in a bakery. (Prerequisite: CULN 1101) (Corequisite: CULN 1204) |
| Total Credits | 2 |
| Total Hours | 48 |
| Instruction Type | Credits and Hours |
|---|---|
| Lecture | 1 Credit, 24 Hours |
| Lab | 1 Credit, 24 Hours |
Pre/Corequisites
Prerequisite: CULN 1101
Corequisite: CULN 1204
Institutional Core Competencies
- Cultural Competence - Students will be able to demonstrate an attitude of personal curiosity, a rising knowledge of cultures, and an evolving range of skills for living and working among others with other worldviews and ways of life.
- Critical and Creative Thinking - Students will be able to demonstrate purposeful thinking with the goal of using a creative process for developing and building upon ideas and/or the goal of using a critical process for the analyzing and evaluating of ideas.
Course Competencies
- Demonstrate equipment operation safety principles
- Describe baking ingredient function
- Calculate formula adjustments
- Demonstrate yeast bread production steps
- Apply basic yeast bread mixing methods
- Prepare laminated dough preparation methods
SCC Accessibility Statement
South Central College strives to make all learning experiences as accessible as possible. If you have a disability and need accommodations for access to this class, contact the Academic Support Center to request and discuss accommodations.
North Mankato: Room B-132, (507) 389-7222; Faribault: Room A-116, (507) 332-7222.
Additional information and forms can be found at: southcentral.edu/disability
This material can be made available in alternative formats by contacting the Academic Support Center at 507-389-7222.