BAK 128 - Principles of Baking

Credits 3

Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections.

Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week