In Culinary Arts II, students are dually enrolled at College of the Desert and will receive college credit there after successful completion of this class.

The class is called Introduction to Baking.

Course Description:

This course is an introductory course which covers the functions of ingredients, weights, measurement, mixing methods and the production of baked goods.

Student Learning Outcomes:

1. Explain why it is important to weigh baking ingredients.

2. Use a baker’s balance and digital scale.

3. Calculate formulas based on baker’s percentages.

4. Explain the factors that control the development of gluten in baked products.

5. Explain the changes that take place in a dough or batter as it bakes.

6. Prevent or retard the staling of baked items.

7. Describe the major ingredients of baked goods and their functions and characteristics.