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Apr 29, 2024
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2016-2017 Academic Catalog and Student Handbook [ARCHIVED CATALOG]
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CUL-121 Introduction to Baking and Pastry Credits: 3 Contact Hours: Lec 1 Lab 4 This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes and batters. Prerequisite(s): HSM 115 or concurrent enrollment, or Department Chair approval.
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