Foundations of Baking

Jefferson State Community College

CourseCUA 204

This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast- raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing tech- niques. Upon completion, students should be able to prepare and evaluate baked products.

Credits: 3 credits
Course Code: CUA 204

Related Courses

Prerequisites, corequisites, and courses that build on this one

Prerequisites

Complete these courses before enrolling

CUA 110
Basic Food Preparation
3 credits

Required For

Courses that require this course as a prerequisite

CUA 216
Plated Dessert Design
3 credits
CUA 208
Advanced Baking
3 credits
CUA 165
Cake Decorating and Design
3 credits
CUA 142
Specialty Breads
3 credits
CUA 130
Chocolate and Truffles
3 credits