CUT 1134 - Principles of Baking

4 Credits

This course focuses on fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads and use and care for equipment.

Prerequisite: None
Corequisite: None
Prerequisite/Corequisite: None

2 Hours Lecture
4 Hours Lab