CUL365 Course Introduction
Course Name: CUL365 Course Number: 2155L Credit Hours: 3.00 Delivery Method: Campus Class Days and Time: Tuition and Fees Tuition and Fees : 1790.00
Course Description :
CUL365 introduces the student to the concepts, tools, equipment and skills used in modern bakery operations. Students will be introduced to basic baking concepts such as flour composition, dough structure, wet ingredients, dough proofing, various bread making processes including traditional artisan methods of
CUL365 Course Description
Course Description for CUL365 – Introduction to Bread Baking (CUL365) Course Description for CUL365 – Introduction to Bread Baking (CUL365) The goal of this course is to provide students with an overview of the history, science, and technology of breadmaking. Students will develop fundamental skills in bread baking and flour milling.
1. Understand the role that bread has played throughout history in the lives of people
2. Become familiar with different types of bread
Universities Offering the CUL365 Course
Universities Offering the CUL365 Course for CUL365 – Introduction to Bread Baking (CUL365)
CUL365 Course Outline
You are only required to attend class on the first day. Attendance at all classes is required in order to complete the course. Bread Baking – CUL365 Please fill out the online application form and attach your latest CV/CV with contact details and experience. Name Address Phone Email Date of Birth Current employment position Current employer/school (if applicable) Degree/Diploma Completed? YES NO If yes, what year/level? Postcode / City Province / State Work Experience: (list up to
CUL365 Course Objectives
1. Discuss the challenges of working with flour, water, and yeast to produce a quality product. 2. Demonstrate safe handling of flour, water, and yeast. 3. Describe the requirements of yeast and how to test for the correct level of yeast starter in commercial products. 4. Use physical testing methods to identify various breads that are not properly proofed or baked. 5. Identify ingredients used in commercial products.
CUL365 – Bread Baking Course Assessment Review
CUL365 Course Pre-requisites
– Bread Science 1 (CUL365) – Bread Science 2 (CUL365) – Bread Science 3 (CUL365) – Flour Measuring and Calculations (CUL365) – Innovation in Baking Technology (CUL365)
This qualification is recommended for students who are interested in a career as a baker. To meet this qualification’s entry requirements, students must demonstrate they have the following: an interest in baking
a desire to work in a commercial bakery setting
CUL365 Course Duration & Credits
CUL365 Course Description
Who is this course for?
Successful completion of this course enables participants to:
Explore the bread making process, taking into account ingredient selection and care in the preparation and storage of bread.
Experience a variety of natural ingredients, including wholemeal and rye flour, cereals, seeds, pulses and fruit; and learn how to mix these ingredients together using traditional methods.
Have the opportunity to create your own sourdough starter and bake breads with a variety of
CUL365 Course Learning Outcomes
By the end of this course, students will be able to:
1. Describe the role of bread in human culture.
2. Identify and describe various types of flour and their uses.
3. Explain the process of fermentation as it relates to bread making.
4. Recognize and demonstrate some basic techniques for hand or machine baking.
5. Apply concepts learned to develop an understanding of principles related to safety in the bakery.
6. Communicate effectively about how to bake bread in the bakery setting
CUL365 Course Assessment & Grading Criteria
CUL365 A 3% to 10%
CUL365 B 6% to 20%
CUL365 C 15% to 40%
Students are required to maintain a cumulative average of at least 75%, with no grade less than “B” to successfully complete the course.
Submit Assignments and Assessments
To view the assignment and assessment details, you must log into Blackboard (my.bgsu.edu).
– Click on the Course Title
CUL365 Course Fact Sheet
0.00 Credit Hours This introductory course introduces students to the fundamentals of bread baking and bakeshop operations. Topics include basic baking techniques, product design, ingredient selection and quality control.
Course Requirements: None
Fulfills CUL365 Bread Baking Skills Requirement
Students must have successfully completed CUL365 Bread Baking I or be concurrently enrolled in CUL365 Bread Baking II (CUL365) to register for this class.
Enrollment Capacity: 30
CUL365 Course Delivery Modes
As per the MOU between ITC Ltd. and NUS Business School, CUL365 is a fully-credit course offered by NUS Business School. The duration of this course is 3 semesters (4 months each semester). There are 5 courses included in this course.
I wrote a document on ‘How to write’ for my thesis last semester and has been asked to re-write it again this semester. For this, I will be using the following techniques:1) Readings
CUL365 Course Faculty Qualifications
Course Faculty Qualifications for CUL365 – Introduction to Bread Baking (CUL365) View All Course Faculty
Relevant Links Course Details
Assessment & Interventions
Career Prospects Assessment & Interventions Career Prospects Assessment & Interventions To help you find the right career path, we have developed this overview of the course’s assessment and interventions. Career Prospects Assessment & Interventions Career Prospects Assessment & Interv
CUL365 Course Syllabus
– Course Outline for CUL365 – Introduction to Bread Baking (CUL365) –
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Suggested CUL365 Course Resources/Books
– Introduction to Bread Baking in 2 hours (CUL366) – Bread and Beer Masterclass (CUL365) – CUL365: Essential Techniques for Bread Bakers. (CUL366) – The Making of Flour: A History of the World in Seven Loaves of Wheat, by Karen Page. (CUL365) – How To Bake Everything by Pete McCall. Book 2 of 2 in How to Bake Everything. (CUL366) – The Art
CUL365 Course Practicum Journal
Course Practice Journal: This is a practicum journal to record all work that is done for the CUL365 Bread Baking course. You are to use the journal as a tool to record information and ideas for your final project. The journal should be turned in at the end of your practicum week. The end of your term will be a written report describing your experience with bread making, which you can turn in with your project in the final week. Required – 2 pages
• Final Project
Suggested CUL365 Course Resources (Websites, Books, Journal Articles, etc.)
– CUL365: Basic Equipment and Supplies (CUL365) – Bread Baking Basics 2: Yeast and Fermentation (CUL365) – Bread Baking Basics 1: How to Make Bread at Home (CUL365) – Quick Guide to Using a Bread Machine (CUL365)
Check Course Materials, Internet Access, Study Guides, or other Resources
Please Note: All course material is available in PDF format. A printer is required for printing. To make sure
CUL365 Course Project Proposal
Introduction to Bread Baking Course Project Proposal This project proposal is based on the theme of baking bread, which is what I love to do, but it has many limitations and peculiarities. At first sight they seem insurmountable, but with a little practice and experience one can come up with very interesting solutions that seem like magic. The purpose of this project is therefore to show off my talents in this area by writing and producing a professional piece of bread. It will be an experiment in creating a
CUL365 Course Practicum
– 1000.00 Credits Course Type: CUL365
CUL365 Course Practicum for CUL365 – Introduction to Bread Baking (CUL365) – 1000.00 Credits Course Type: CUL365 Corequisite: CUL365 Laboratory The course is designed to familiarize the student with the skills and knowledge necessary for successful baking of breads, cakes, and other related products. Laboratory activities are conducted in a commercial kitchen at a local bakery. A written examination
Related CUL365 Courses
All of the courses below are available to CUL365 students. If you do not have access, please contact your Account Manager. Course Title: Bread Baking Course Number: CUL365 Available To: All Students Fee: $80.00 Course Introduction Bread baking is an ancient art that can be traced back to ancient Egypt and Mesopotamia, and has been a core skill in almost every culture across the globe. Through this course you will learn everything you need to know about bread baking in
– Winter 2019
Instructions for First-Time Users
– Click here to view the course syllabus.
– To navigate the course, go to the “Course Materials” tab.
– You can find all of your assignments in the “Assignments” tab. For a list of important dates, see the “Calendar” tab.
Course Description: Bread Baking is designed to provide an overview of bread baking with a strong focus on fundamentals. The objectives are to: 1)
Top 100 AI-Generated Questions
– Bread Baking has become an essential skill in today’s society. We use breads for breakfast, snacks, and even for a cake or dessert! In this course you will learn the basics of baking bread, from preparing the dough to drying and slicing it. You will also learn how to mix, proof, knead, shape and bake various types of breads. This course is intended for people who wish to learn more about baking bread at home or who would like to know more about this
What Should Students Expect to Be Tested from CUL365 Midterm Exam
1.Each student will be given a test question and one handout.
2.The testing time will be 90 minutes.
3.The exam will have 20 multiple choice questions worth 10 points each. There are no extra credit or refund points.
4.Teachers are not allowed to help students with the test.
5.For non-native English speakers, please prepare a written explanation of how you prepared for this exam, how you will prepare for the exam in the future,
How to Prepare for CUL365 Midterm Exam
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and all other available files for CUL365 – Introduction to Bread Baking (CUL365) -The exam is comprised of 100 questions, the answers are indicated by tick marks. The exams are available as a PDF download or in a printable format. There is also an online exam using Moodle. Please see the attachment to this page for more information.
CUL365 – Introduction to Bread Baking (Online) Testing
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Midterm Exam Questions Generated from Top 100 Pages on Google
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Course Work Session: 9:30 am to 3:00 pm Note: This is a full day seminar. You are expected to be present for the entire day and to bring your own lunch and water. The seminar will begin at 9:30 AM. It will end at 3:00 PM. The course work session will include a variety of exercises, both written and practical. It is intended to be challenging and interesting, but you should expect that it will challenge you as well
Top 100 AI-Generated Questions
Welcome to the 2019 Virtual Live CUL365 Bread Baking Workshop with #Udemy instructor, @GinaSandee. This is a unique opportunity to learn all about bread baking as well as get hands-on experience in creating your own yeast dough. The bread you make can be used in the restaurant and home kitchens! Whether you’re interested in baking for yourself or working at a bakery, this class will teach you everything from how to start with yeast bread to raising
What Should Students Expect to Be Tested from CUL365 Final Exam
How to Prepare for CUL365 Final Exam
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CUL365 – Introduction to Bread Baking (CUL365) – Dr. Deena Fargher
Question 1: What is the initial stage for baking? a. Measure b. Mix c. Mix and measure d. Bake Question 2: What is the final stage for baking? a. Cooling b. Cooling and cooling c. Cooling,
Final Exam Questions Generated from Top 100 Pages on Google
1. The creaming action of a shortening is due to the fact that (Points : 3) emulsification and dehydration are occurring. When lipids and water react, they form a layer on the surface of the fats. Creams are not possible with water and fat because when fats are combined in any way, the result is a solid mixture. Emulsions are formed when fats and oils are combined in any way. 2. What type of object would be described as
Week by Week Course Overview
CUL365 Week 1 Description
For This Week, You Will Explore:
1. The history of bread making and the different types of loaves used to bake bread.
2. The process of baking bread
3. Bread recipes for a variety of occasions and functions.
4. How to use flour and other ingredients to make different types of breads.
5. How to identify different types of breads (soft, hard, whole wheat etc.)
6. The cultural background in Europe, India, China, Africa, South America and
CUL365 Week 1 Outline
Week 1: Introduction to Bread Baking In this course, students will be introduced to the process of bread making by studying bread ingredients and basic procedures that are part of a standard bakery. Students will also have the opportunity to review the steps in the baking process in order to identify hazards and controls in baking and bread-making. Objectives • Recognize the steps necessary for the production of a commercial bakery product from ingredient selection through recipe development and baking. • Assess personal work habits and examine personal safety practices
CUL365 Week 1 Objectives
All students will learn that bread is a staple food for the human race. Students will be able to identify bread as a base ingredient in many foods and recipes. Students will be able to develop their own recipes using bread and other ingredients, such as milk, eggs, sugar and yeast. Students will understand that all breads are made with some form of flour.
CUL365 Week 2 Objectives for CUL365 – Bread (CUL365) All students will learn about the various stages involved
CUL365 Week 1 Pre-requisites
CUL365 Week 1 DQ 1 with references CUL365 Week 1 DQ 2 with references CUL365 Week 2 Pre-requisites for CUL365 – Oven Baking (CUL365) CUL365 Week 2 DQ 1 with references … CUL365 Week 2 DQ 2 with references … CUL365 Week 3 Pre-requisites for CUL365 – Blending and Kneading (CUL365) CUL365
CUL365 Week 1 Duration
Description: Students gain an understanding of the science behind bread production and baking, as well as how to apply this knowledge in practical production. This online course is ideal for those who have never worked with yeast before or are considering adding bread baking to their professional skills. …
CUL365 Week 1 Characteristics of Bread Baking (CUL365) Description: The key ingredients needed to make a good loaf of bread are: yeast, flour, water and salt. Once these are combined they can be baked
CUL365 Week 1 Learning Outcomes
Course Description: This course provides students with the knowledge and skills necessary to work with basic ingredients and make a variety of sweet and savory breads using traditional techniques. The materials for this course include flour, water, yeast, salt, sugar, oil or butter, and a variety of flours (bread flour, whole wheat flour), etc. Student Learning Outcomes & Assessment Measures Bread Making Bread is among the oldest food preparations in human history. It is also one of the most complex foods to prepare because
CUL365 Week 1 Assessment & Grading
All course materials and assignments are included in the purchase price. Thank you for considering this course as part of your education. These notes and the entire manual (including all future updates) will be sent to your email immediately after payment is processed. If you have any questions or require additional information, please contact us by clicking the “Contact Seller” button at the top of this page. About The Author: Leslie Jankowski B.Sc., Bachelor of Science in Nutrition, Agriculture Technology Management, University of G
CUL365 Week 1 Suggested Resources/Books
Readings: 1. Great Bread from Scratch, by Susan O’Brien (by the same author as the book written for the CUL365 course) 2. Excellent Recipes from America’s Best Bread Bakers, by Jeanne Chang (by the same author as the book written for the CUL365 course) This week’s books are a collection of recipes and literature that are intended to increase readers’ knowledge about bread baking. Although these books may not have been written specifically for CUL365
CUL365 Week 1 Assignment (20 Questions)
Description This assignment is designed to give you the opportunity to practice using the recipes in Chapter 4 for the starter and dough cycle. Also includes a review of important techniques, terms, and concepts. Each question will be multiple choice.
CUL365 Week 2 Assignment (10 Questions) for CUL365 – Introduction to Bread Baking (CUL365) Description This assignment is designed to give you the opportunity to practice using the recipes in Chapter 4 for the starter and dough cycle. Also includes
CUL365 Week 1 Assignment Question (20 Questions)
CUL365 Week 1 Quiz (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365) CUL365 Week 2 Assignment Question (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365)
CUL365 Week 1 Discussion 1 (20 Questions)
in the Course Hero’s eBook Store. Access Study Guides, Notes, and Practice Tests for your class from CUL365 Week 1 Discussion 1 (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365).
Week 1 Discussion 1
How can you improve the process of making bread?
What are the essential steps of a successful bread manufacturing process? Provide an example or two.
What are the six basic ingredients that comprise dough?
Why is it important to store
CUL365 Week 1 DQ 1 (20 Questions)
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CUL365 Week 1 Discussion 2 (20 Questions)
Week 1 Discussion 2 (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365)Read more
1. How would you describe yourself in one word? Why? I am a woman of many talents, but I am also very self-critical. I often think about how I can make myself better, because I think it is important to be the best that I can be.Read more
Which of the following statements is true? A. The growth rates for
CUL365 Week 1 DQ 2 (20 Questions)
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CUL365 Week 1 Quiz (20 Questions)
1) The amount of water (in grams per kilogram of flour) in which one kilogram of flour should have a pH of 4.5 to 6.0? 2) Flour that has been sifted through a set number of mesh sizes (from #12 to #200), what is the percent passing each mesh size?… A set of questions with answers about the biological factors and environmental conditions that affect soil in the garden – published on September 24, 201
CUL365 Week 1 MCQ’s (20 Multiple Choice Questions)
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1. What term describes a useful reference for determining the quantity of yeast to use in bread dough?
2. What type of yeast should be used in bread dough?
3. How many gallons of water is usually needed in a recipe that calls for two cups of water?
4. Which type of bread needs to be baked for a longer time period than most
CUL365 Week 2 Description
*** Please review the Syllabus*** Due Week 2 and worth 100 points • Be sure to download the syllabus from Blackboard. • Read the syllabus carefully. The link is under the Course Resources tab on Blackboard. • You are required to complete both activities listed on the syllabus.
CUL365 Week 2 Outline
CUL365 Week 1 Assignment for CUL365 – Guidelines for Future InstructorsCUL365 Week 2 Outline for CUL365 – Outline of Basic Recipe MaterialsCUL365 Week 1 Assignment for CUL365 – Introduction to Bread Baking (CUL365)CUL365 Week 2 Assignment for CUL365 – Guidelines for Future InstructorsNext post: CLE361 Final Exam Questions and Answers Previous post: CLE370 U.S. Health Care Law Chose Post navigation
CUL365 Week 2 Objectives
Description This is an introduction to bread baking. Course Objectives
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AUSTIN COMMUNITY COLLEGE ASSOCIATE DEGREE IN BUSINESS ADMINISTRATION AND INFORMATION TECHNOLOGY PROCESS METHODOLOGY & CONTROL Concentration I COURSE TITLE: Business Process Management II Course Number:
CUL365 Week 2 Pre-requisites
Pre-requisites: CUL365 Introduction to Bread Baking – Bread is an integral part of a diet. It has long been regarded as one of the world’s oldest and most nutritious foods. In this course, students will have the opportunity to learn about bread making and baking. Along with knowledge of ingredients and methods, students will learn about different techniques for using bread, as well as how the various steps in making bread affect the final product. Ultimately, students will learn about different types of breads
CUL365 Week 2 Duration
(0) 0% 1 MyPoints® Points. If you own a CUL365 Week 2 Assignment at least $25 in You can also purchase an assignment from other students by clicking on this button under the Assignment title. Please contact [email protected] for more information. CUL365 Week 2 Law and Ethics in Food Service CUL365 Week 3 HACCP Implementation Plan CUL365 Week 3 Individual Project – Recommended Practice for Baking Bread (CUL365
CUL365 Week 2 Learning Outcomes
CUL365 Week 2 Learning Outcomes for CUL365 – Introduction to Bread Baking (CUL365) After studying this material you should be able to: 1. Define the term “artisanal” and its importance for understanding bread baking and business models. 2. Explain the composition of traditional European breads. 3. Describe production process of artisanal breads, including equipment, ingredients and processes. 4. Describe the roles of artisanal breads in food systems
CUL365 Week 2 Assessment & Grading
Complete the following table with your answers: 1. What is a loaf and what makes up a loaf? Loaves are made from dough and are used for bread that goes into a bakery. 2. How many loaves can be baked from a recipe in a single hour? The total number of loaves that can be baked in one hour is 45, which is multiplied by 6 to get the total number of loaves that can be baked in an hour. The total number of
CUL365 Week 2 Suggested Resources/Books
– The Art of Bread Baking (CUL365) – Culinaria: Recipes from the Heart of Italy (CUL365)
1. Planning Resources:
Answer the following questions by selecting one of the five steps in planning and then writing a 300- to 500-word response for each step. See Table 1-1 for examples.
• What is my goal for this project?
• What do I need to plan, research, and/or gather?
• How will I use these
CUL365 Week 2 Assignment (20 Questions)
Week 2 Assignment (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365) Select One: * This is the week of my assignment, and I’m not sure if I need to submit it. If so, what do I do? * I have an answer key for this week’s assignment. If so, how can I get it? * Please put my name at the top of this document. * Please put a file attachment in this document that I can
CUL365 Week 2 Assignment Question (20 Questions)
– Syllabus – CourseRatings
CUL365 Week 2 Assignment Question (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365) by Syllabus
CUL365 Week 2 Assignment Question (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365) by SyllabusCUL365 Week 2 Assignment Question (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365)
CUL365 Week 2 Discussion 1 (20 Questions)
Week 2 Discussion 1: Introduction to Bread Baking (Discussion 1) Discussion 1: Introduction to Bread Baking The first week of the course will review bread flour basics, baking with yeast, and flour preparation. The following topics are covered: …
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CUL365 Week 2 DQ 1 (20 Questions)
Online Course Check out the Course Tutorial for CUL365 Week 2 DQ 1 (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365) Online Course
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CUL365 Week 2 DQ 1 (20 Questions)
Prepare and distribute a list of ten “must have” ingredients for bread baking. In your list, discuss the benefits of each ingredient in terms of nutritional value and taste. Remember that some ingredients may
CUL365 Week 2 Discussion 2 (20 Questions)
at Strayer University. Discussion 2 is about the difference between a yeast starter and a plain old flour dough, which one is better for baking bread, why and how to use a sourdough starter in bread making.
CUL365 Week 2 Discussion 2 (20 Questions) for CUL365 – Introduction to Bread Baking (CUL365) from Strayer University
Posted on March 7, 2018 by admin
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CUL365 Week 2 DQ 2 (20 Questions)
for the week 2, 3, 4, 5, and 6 courses.
You are going to be required to answer questions based on the material from this course. The class is worth 20 points and can be worth up to a total of
in points in the course.
Your responses should be from your own work; do not copy or download anything from the Internet. Do not plagiarize any work that you do not write yourself!
The answers should be no less than
CUL365 Week 2 Quiz (20 Questions)
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5 rated by 28 teachers Docm9d by This is a test for Unit 2 of the Baking course at CUL365. This includes learning about
CUL365 Week 2 MCQ’s (20 Multiple Choice Questions)
1. Which of the following is a useful method to remove heat from a loaf? A. Preheat the oven B. Place it in a cold oven C. Remove the lid D. Put it in the fridge 2. What temperature should the inside of your bread machine be set at? A. 145 F B. 160 C C. 175 D 3. The following are ingredients used in making yeast bread, except A) butter B) shortening C) sugar D
CUL365 Week 3 Description
This tutorial was purchased 9 times & rated A+ by student like you. WEEK ONE INTRODUCTION TO BREAD BAKING 1.0 Introduction In this course, we will start with a thorough examination of bread making. The introduction of the term “bread” refers to any solid food that has been baked. We will then spend the first two weeks discussing the baking process, equipment and supplies needed, techniques used and available ingredients. Throughout these weeks, we will be introducing and practicing methods for
CUL365 Week 3 Outline
View the week 3 outline for CUL365 Bread Baking. Click on the topic title to view the full description and link to the week 3 outline, homework assignment, quiz, exam or any other resources associated with that topic.
CUL365 Week 2 DQ 2 and 3
CUL365 Week 2 DQ 2 and 3
Write a two-to-three (2-3) page summary in which you:
Compare and contrast your personal experiences in the
CUL365 Week 3 Objectives
– Week 3 (1/17 – 1/21) Week 3 Objectives: – How to use an electronic scale correctly for dough baking – How to prepare a yeast starter and dough proofing the starter and how to use it – How to calculate the volume of yeast, water, salt, flour for different types of recipes. The calculations will also include measuring the ingredients with a digital scale. – Get familiar with basic bread baking techniques such as kneading, shaping and folding. –
CUL365 Week 3 Pre-requisites
Pre-requisites for CUL365 – Introduction to Bread Baking (CUL365) 2 1/26/2017
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CUL365 Week 3 Duration
Week 3 Learning Team Assignment Bread Baking: Retail Product Design and Development (CUL365) Final Paper The Final Paper is a group project of 20-30 pages, which will be written in APA format. Students will choose one of two different retail product designs for the final project; the consumer package design, or the shelf display. The Final Paper is worth 100 points on the course grade and 20 points towards the Group Project grade. Students are required to submit this paper by the
CUL365 Week 3 Learning Outcomes
1. Describe the process of making bread and describe common ingredients and equipment used in bread baking2. Explain the importance of yeast, water, salt and flour3. Discuss how to make a basic loaf of bread4. Explain different types of buns5. Examine how to make pizza dough6. Explain how to make a variety of bakery products7. Explain the role of dairy products in bakery8. Demonstrate knowledge of common food allergens9. Describe ways that manufacturers can minimize or avoid
CUL365 Week 3 Assessment & Grading
For more course tutorials visit www.tutorialrank.com TUTORIAL OUTLINE Assignment 1: Bread Baking Procedure for the preparation of a loaf of bread in a home kitchen is as follows: (1) Make a simple yeast dough by mixing the dry ingredients and adding water. (2) Dissolve the yeast in water; add salt and se