BAK 1110 - Baking Fundamentals

Credits: 4
Lecture: 0
Lab: 120

Introduces students to the basic principles of baking. Through hands-on experience, students learn the identification of bakery tools and equipment, proper weighing and scaling of ingredients, and basic mixing methods. Students will learn to prepare basic breads, doughs, and starters along with choux products and pies. This course lays a foundation for the more advanced techniques presented in later coursework. This is a 120-hour lab course.

Prerequisite(s): None
Corequisite(s): CUL 1310