Mar 06, 2021  
2020-2021 Undergraduate and Graduate Academic Catalog Addendum Dec 2020 
    
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2020-2021 Undergraduate and Graduate Academic Catalog Addendum Dec 2020
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Baking Ingredients and Equipment Technology (BAKE-110)

1.5 credits
This course will focus on a range of baking ingredients as well as the theory and operation of large equipment and hand tools used in bakeries and pastry shops. Students will learn to identify and select quality grains, fruits, vegetables, gelling agents, nuts and seeds, dairy products, baking spices, eggs and egg products, flours, chocolates, fats, and oils used in the baking field. The advantages, disadvantages, and operational requirements of various types of equipment will also be covered. Prerequisite(s) or Corequisite(s): Baking and Pastry Techniques (BAKE-105).


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