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CULN158 Cookies
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN158 Cookies
- II. Number of Credits
- 1 credit
- III. Number of Instructional Minutes
- 750
- IV. Prerequisites
- None
- Corequisites
- None
- V. Other Pertinent Information
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This kitchen laboratory course focuses on the development of the knowledge and skills required to create a wide range of cookies and bar cookies. These skills can be used by the hospitality worker who desires to upgrade or broaden his/her knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment.
Lab fees apply.
- VI. Catalog Course Description
- Students in this course learn techniques for the production of professional quality cookies and bars. Topics include homestyle American classics, upscale and international cookies, and gluten-free and vegan cookies and bars.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- describe the different qualities of various types of cookies and bars and the factors that affect those qualities;
- employ appropriate, standard methods for mixing, shaping, and baking a variety of cookies and bars;
- apply techniques for decorating and presenting of cookies and bars; and
- produce cookies for special diets including vegan, gluten-free and sugar-free.
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Planned Sequence of Topics and/or Learning Activities
- Safety and sanitation in the professional kitchen
- Cookie characteristics and the factors affecting them
- Mixing and makeup methods for cookies and bars
- Decoration and presentation of cookies and bars
- Ingredients and techniques for making cookies for special diets - gluten free, vegan and sugar free
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Assessment Methods for Course Learning Goals
Student mastery of knowledge and skills will be assessed with quizzes and graded kitchen lab projects. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus for required textbook.
Kitchen uniform required for students in culinary or pastry arts programs. Appropriate clothing including long pants, hat and non-slip shoes required for all others.
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New 11/21