Apr 01, 2020  
2019-2020 Undergraduate and Graduate Academic Catalog 
    
2019-2020 Undergraduate and Graduate Academic Catalog
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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. Prerequisite(s): Culinary Fundamentals (CULS-100)



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