CULA 140:Food Preparation Fundamentals

Credit Hours: 7
Lecture hours per week: 0
Lab hours per week: 25

Students will learn fundamentals of baking science, production of rolls, folded dough, pies, cookies, breads, cakes, icing, creams, tortes, and meringues. Emphasis is placed on the principles of baking, chemistry, formulas, the use of weights and measures, and identification, use and care of equipment normally found in the bakeshop. Students will apply the knowledge of laws and regulations relating to safety and sanitation in the kitchen. Whole dessert presentations and creative plate presentations are also emphasized. Students will also become familiar with varieties of alcoholic and non-alcoholic beverages in order to develop an appreciation for wine and food affinity. The students will also be able to explain laws and procedures related to responsible alcohol service.