Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| BKP 119 - Introduction to Baking and Pastry |
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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 Culinary Arts Department Course Attributes: OFFERED SPRING AND SUMMER 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) |
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