CUL 200L - Baking Principles
A comprehensive course covering baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, students will obtain both the understanding and performance abilities they need to progress and develop in a successful baking career.
NOTE: Proposed program delivery, at the Culinary and Event Center facility, is pending approval by the Middle States Commission on Higher Education.
Prerequisite: BHM 110 Sanitation and Safety
4 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Describe and demonstrate the basics of professional baking.
- Identify and demonstrate proper utilization of baking and pastry equipment.
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