Select the desired Level or Schedule Type to find available classes for the course. |
BKP 119 - Introduction to Baking and Pastry |
This course introduces baking fundamentals and classical baking techniques in a laboratory setting.
3.000 Credit hours 2.000 Lecture hours 3.000 Lab hours Syllabus Available Levels: Credit All Sections for this Course Culinary Arts Department Course Attributes: OFFERED FALL AND SPRING ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Baking and Pastry Arts Culinary Arts Technology Kitchen and Food Prep Techniqu Professional Cooking Prerequisites: (Credit level CUL 104 Minimum Grade of C or Credit level CUL 104 Minimum Grade of TC) or ( Culinary ServSafe Certificati 1) |
Return to Previous | New Search |