Jun 04, 2020  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED]

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Baking and Pastry Skill Development (BAKE-241)

3.0 credits
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.



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