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May 09, 2025
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2025-2026 College Catalog
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CUL 276 - Pastry Production 5 Contact Hours, 3 Credits 1 lecture period 4 lab periods
Techniques and principles of skill development, production planning, and pace of production in the bakeshop. Includes preparation of a variety of cookies, sponge and specialty cakes, and breads.
Prerequisite(s): CUL 160

Course Learning Outcomes
- Demonstrate the fundamental principles of high volume baking, producing the following items (but not limited to): Quick Breads, Laminated Dough, Yeast Dough
- Describe the classification of Cookie Dough
- Demonstrate High Ratio Cakes using Whipped Egg/Separated Egg Foam
- Produce various Buttercreams - Italian, French and Swiss
Outline:
- Mass Production of Baked Goods
- Recipe Conversion Factor
- Understanding the science of high volume baking
- Quick Breads
- Muffins
- Pound Cakes
- Scones and Biscuits
- Laminated Dough
- Danish
- Croissant
- Puff Pastry
- Yeast Dough
- Lean- crusty breads
- Enriched- soft breads
- Slack- flat breads
- Cookie Dough
- Learning the classifications of cookie dough’s.
- Cakes
- High Ratio
- Whipped Egg
- Separated Egg Foam
- Buttercreams
- Italian
- Swiss
- French
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