BAKE 125 - Advanced Breads & Dough

Credits: 3
In a lab setting, this course introduces the student to the extensive, handson techniques of advanced yeast breads, enriched doughs and laminated doughs. Students tailor the guidelines of baking techniques to fit the specific needs of any operation.Lab Fee RequiredPrequisites: CULA 103 Food Service SanitationBAKE 105 Basic Culinary SkillsBAKE 108 Baking PrinciplesBAKE 110 Basic BakingBAKE 118 Advanced Baking & PastryBAKE 120 Basic BreadsAll Culinary classes must be completed with C or better to progress. Lab Fee Required

Prerequisite: CULA103, BAKE105, BAKE108, BAKE110, BAKE118, BAKE120. All Culinary classes must be completed with C or better to progress.