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 10-314-310; and appropriate Math Placement test score or equivalent course.
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.
Course Offerings
last updated: 10:02:18 PM Mar 16 2010
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