Baking Theory
Catalog #10316108
Provides a general understanding of basic baking principles and knowledge of the functions and appropriate usage of the major ingredients used in production baking. Different types of bakery products are classified according to their characteristics. Ingredient cost-outs are calculated.
Credits: 1
Prerequisites: Prerequisite: Reserved for Food Service Production, Culinary Arts and Baking/Pastry Arts students and corequisite: Culinary Baking Lab, 10316115, or Intro to Baking, 31314315.
Course Offerings
last updated: 06:00:07 PM Nov 21 2009
This is a list of classes scheduled at various MATC locations. For complete, up-to-date information - including availability - please search for classes through Inside MATC.
Truax Campus
Catalog/Class # Semester Class Dates Meeting Times Instructor Mode of Instruction
10316108
Class #23049
Fall 2009-2010
Aug 25 2009 -
Dec 15 2009
11:30 AM - 12:20 PM
T
Egan,Maureen A
In Person
Aug 25 2009 -
Dec 15 2009
11:30 AM - 12:20 PM
T
10316108
Class #24183
Fall 2009-2010
Aug 24 2009 -
Dec 14 2009
9:30 AM - 10:20 AM
M
Feest,Susan M
In Person
10316108
Class #24341
Fall 2009-2010
Aug 24 2009 -
Dec 14 2009
10:30 AM - 11:20 AM
M
Feest,Susan M
In Person
Aug 24 2009 -
Dec 14 2009
10:30 AM - 11:20 AM
M
10316108
Class #63932
Spring 2009-2010
Feb 5 2010 -
Mar 5 2010
12:00 PM - 3:00 PM
F
Feest,Susan M
In Person
Number on Wait List: 2
Feb 5 2010 -
Mar 5 2010
12:00 PM - 3:00 PM
F