May 27, 2020  
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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.

 

Prerequisite- Corequisite
Prerequisite:  BHM 110 Sanitation and Safety

Credits: 2
Hours
4 Laboratory Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

  1. Describe and demonstrate the basics of professional baking.
  2. Identify and demonstrate proper utilization of baking and pastry equipment.




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