Description
Culinary Baking Lab
A chef who develops a basic understanding of the baking process will be better able to manage any kitchen situation, including the pastry department. Mastery is not the goal of this course, but rather to develop a foundation in baking principles through hands-on application in a modern baking lab using production equipment. Students will prepare a variety of standard bakery products to obtain knowledge about the many processes of baking. Prerequisites: Culinary Baking Fundamentals, 10-316-108 or concurrent enrollment.
Details
Grading Basis
Official
Units
2
Offering
Course
CUL ARTS 10316115
Academic Group
Associate Degree
Academic Organization
Hospitality
Enrollment Requirements
Co-requisites: Culinary Baking Fundamentals, 10316108, AND reserved for Culinary/Food Service Production students