CUL-160A
This course provides a laboratory experience for enhancing student skills in basic baking. Emphasis is placed on the practical experiences of yeast/chemically leavened products, laminated/pastry dough, batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate a basic proficiency in bakeshop applications.
- Prerequisite: None
-
Corequisite:
CUL-110 and CUL-160
| Class Hours | – |
|---|---|
| Lab Hours | 3 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 1 |