Northeast Wisconsin Technical College
10-316-120 060771 Culinary Baking Fundamentals
Outline of Instruction
|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)|
Prior Learning Assessments
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.