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. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.

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

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BAK 128 - Principles of Baking