Course Description
This course introduces fundamental concepts, skills, and techniques in quantity baking. Topics include yeast and quick breads, cookies, cakes, and other baked goods. Upon completion, students should be able to prepare and evaluate baked products.
Course Typically Offered
Fall, Spring
3
Name
Classroom Hours
Code
CLASS
Contact Hours
1
Load
1
Name
Lab/Shop Hours
Code
LAB
Contact Hours
4
Load
4