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College Catalog 2016 - 2017 [ARCHIVED CATALOG]

AMATH 161R - Bakery Math

Credits 3
This course deals with numerical expressions most commonly encountered in the baking industry. It also emphasizes the application of bakers’ percent, ratios and proportion, temperatures, formula construction and food costing.
Course Outcomes
  1. Weigh or measure dry and liquid ingredients according to the Professional Baking book and the bakery chart.
  2. Use the bakers’ balance scale according to the Professional Baking book.
  3. Decrease or increase formulas using bakers’ percent.
  4. Prepare a formula cost sheet according to Renton Technical College standards.