Intro To Baking

Catalog #31314315

Students develop a foundation of baking principles through hands-on application of production equipment in a state-of-the-art baking lab. Students will prepare a variety of standard bakery products to obtain knowledge of many baking processes. Safe use of bakery equipment and proper sanitation procedures are emphasized. Prerequisite or concurrent enrollment in 10-316-101 and 10-316-108.

Credits: 2

Prerequisites: Co-requisite: All first semester B/PA classes must be taken concurrently, plus a COMPASS Math score of 30 or higher or ASSET score of 36 or higher or equivalent college level course. Reserved for Baking/Pastry Arts students.

Outline of Instruction

Course Offerings

last updated: 09:01:21 PM Jan 6 2009

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