BAKE 120 - Basic Breads

Credits: 3
In a lab setting, this course introduces the student to an extensive, hands-on approach to the planning and preparation of basic yeast breads. Students tailor the guidelines of baking techniques to fit the specific needs of any operation. PREREQUISITES: CULA 103 Food Service Sanitation, BAKE 105 Basic Culinary Skills, BAKE 108 Baking Principles, BAKE 110 Basic Baking, BAKE 118 Advanced Baking & Pastry. All Culinary classes must be completed with C or better to progress. Lab Fee Required Lab Fee Required

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