BAK 128- Principles of Baking
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.
Prerequisite: CUL 107
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 3 | Contact Hours: 5
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