Baking Fundamentals I

Catalog description

Prerequisite: Reading: Grade of C or better in RDG 091 or LTC 099, or satisfaction of other placement criteria. Math: Grade of C or better in MTH 90, or satisfaction of other placement criteria. ^ Theory and technique of introductory baking skills needed in the culinary/baking field. Included will be basic concepts, units of measure, tools and ingredients. Discussions/demonstrations to include quick breads, beginning yeast breads, choux paste, pies, baked custards and tarts. (1.2) Proficiency Credit:Available (2 LTIES) Pass/No Credit Not Available