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Fall 2022
Feb 02, 2023
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Information Select the desired Level or Schedule Type to find available classes for the course.

BKP 112 - Intro to Baking Science
This course is the study of ingredient functions, product identification, weights and measures as they apply to baking. Students learn to identify various types of flours, leaveners, and pastry ingredients that affect the outcomes of their finished baked goods.
1.000 Credit hours
1.000 Lecture hours

Syllabus Available
Levels: Credit

Culinary Arts Department

Course Attributes:
OFFERED SPRING TERM ONLY

Restrictions:
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
      Baking and Pastry Arts

Prerequisites:
( New ACCUPLACER Reading Comp 235 or SAT Critical Reading 380 or ACT Reading 14 or Multiple Measures English 1) or Writing Sample ENG101 1 or WS ENG101 with Lab 1 or Writing Sample ENG155 1 or WS ENG155 with Lab 1 or (Credit level ENG 155 Minimum Grade of C or Credit level ENG 155 Minimum Grade of TC or Credit level ENG 101 Minimum Grade of TC or Credit level ENG 101 Minimum Grade of C)

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