• Program: Culinary Arts
  • Course: Basic Baking and Pastry
  • Course #: CULA1126
  • Total Credits: 4

Course Description

This course is designed to give the student fundamental knowledge, skills and understanding of baking methods and techniques. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Exhibit professional, safe and sanitary work practices
Define baking terms
Discuss equipment and utensils used in baking and their proper use and care
Demonstrate proper selection of ingredients, equipment and utensils for specific application
Apply basic math skill to recipe conversions
Demonstrate proper scaling and measurement techniques
Describe properties and function of various ingredients
Describe the variety of mixing methods utilized to produce bakery products
Prepare a variety of yeast-leavened and quick-breads
Make a variety of pies and tarts
Produce a variety of types of cookies
Prepare a variety of cakes
Demonstrate basic icing and decorating techniques
Prepare a variety of laminated dough products
Prepare a variety of pate choux products
Prepare a variety of meringue products
Prepare a variety of creams, custards, puddings and related sauces
Demonstrate the presentations of baked goods and desserts
Evaluate the quality of baked goods and desserts

Credit Details
  • Lecture: 1
  • Lab: 3
  • MnTC Goal: 0
Course Details

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