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.

Outline of Instruction

Course Offerings

last updated: 05:01:19 PM Jan 6 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 #54104 Spring 2008-2009 Jan 16 2009 -
Feb 13 2009 12:00 PM - 3:00 PM
F Feest,Susan M  In Person

    Jan 16 2009 -
Feb 13 2009 12:00 PM - 3:00 PM
F