BAKE 108 - Baking Principles

Credits: 3
In a lab setting, this course introduces the student to baking as a systems approach to the introduction, planning and preparation of baked goods. Students learn how to tailor the guidelines of learned baking techniques to fit the specific needs of any operation. Lab Fee RequiredPREREQUISITES: CULA 103 Food Service SanitationBAKE 105 Basic Culinary SkillsAll Culinary classes must be completed with C or better to progress. Lab Fee Required

Prerequisite: CULA103 & BAKE105 - All Culinary classes must be completed with C or better to progress.