BAK 104 - Scaling

Credits 3
Students have the opportunity to learn the baker’s balance beam scale, dry measurements, and liquid measurements. Students are introduced to US and metric systems of measurement. Students begin to scale and learn the importance of mise en place which requires a great deal of care and accuracy. Students gain skills needed for simple mixing methods for yeast dough, various batters from mixes and the creaming method for short doughs and icings.

Course Outcomes

Demonstrate knowledge of balance scales, liquid and dry measurements to 100% accuracy.
Demonstrate knowledge of the metric system and ability to convert US standard units of measure to metric units and the reverse.