Description
Baking Principles
Students in this course will acquire a general understanding of basic baking principles. The functions of the major ingredients used in baking and pastry making are discussed, as well as the different types of bakery products. Students learn about the methods for producing bakery products as well as the equipment, both machine and hand tools required. Baker’s math problems are calculated.
Details
Grading Basis
Official
Units
2
Offering
Course
BAKING 31314309
Academic Group
Technical Diploma
Academic Organization
Hospitality
Enrollment Requirements
Prerequisites: "C" or better in Principles of Sanitation; 10316101; Reserved for students conditionally admitted into the Baking & Decorative Arts program.
Typically Offered
Fall