This course introduces students to basic theory, practices, and production techniques required to produce quality baked goods, such as yeast raised and quick breads, pies, cakes, and cookies. Emphasis is placed on time management, safe food handling, storage, and proper utilization of ingredients and equipment. The title of this course was previously Baking I.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 110, minimum grade "C"; may enroll concurrently in CUL 110
| Description | Hours |
|---|---|
| Credits | 3 |
| Lecture Hours | 15 |
| Clinical Hours | 0 |
| Lab Hours | 60 |
| Other Hours | 0 |
| Total Hours | 75 |
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