CUL 120 - Principles of Baking

3 Cr.
Contact Hours Per Week: 2 Lec., 3 Lab

This course will provide a study of basic baking techniques needed in today’s industry. Proper use of scales, mixers and small equipment will be emphasized. Assembling of pies, cookies, quick breads and yeast breads will be taught.
Usually offered Fall and Spring semesters