Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| BKP 112 - Intro to Baking Science |
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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: ( 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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