Course Description
This lab section introduces students to the fundamental aspects of baking. Students will learn about the preparation, use and safety considerations of baking equipment, and will get hands-on experience preparing fried bakery goods, yeast dough, quick breads, pies, cookies, cakes and icings. Students will rotate bi-weekly through experiences with general baking concepts, preparation, equipment use, safety, mixing, panning and finishing of the products.
Credit Hours (Min)
9
Credit Hours
9
Course Attributes
Applied Learning-Practicum (ALPR), Course Fee $60.00 (F060)