Course Description
Fundamentals of Baking
(3-2-4) Fundamentals of baking including dough,
quick breads, pies, cakes, cookies, and tarts.
Instruction in flours, fillings, and
ingredients. Topics include baking terminology,
tool and equipment use, formula conversions,
functions of ingredients, and the evaluation of
baked products.
Semester hours:3
Lecture hours:2
Lab hours:4
Petition required:N
Course may be repeated for credit when the topic varies:N
Return to course list
View District Syllabus