BAKE102 - Baking Principles
Credit Hours: 4.0
This course explores the role that different ingredients play in baking. Through tastings and lectures, students will become familiar with variations in baking ingredients. Through labs, students will discover how changes in ingredient quality; quantity and type can affect the final product. Students will produce the four basic French pastry doughs; the six categories of cake, and master the three mix methods for cookies. The fundamentals of cake decoration will also be taught.
This course is not offered during the Spring 2021 semester.
This course is not offered during the Summer 2018 semester.
| Course | Sec | Days | Beg Date | End Date | Times | Campus |
|---|---|---|---|---|---|---|
| BAKE102 | 01 | --T-R-- | 08/20/18 | 12/07/18 | 9:00AM - 11:50AM | Main Campus |
Books:
| Title | Edition | Author | ISBN | Price | Publisher |
|---|---|---|---|---|---|
| On Baking | 3rd | Labensky | 978-0-132-37456-9 | None | Pearson |
This course is not offered during the Spring 2018 semester.