Detailed Course Information |
Fall 2025
Dec 05, 2025 |
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| BKP 120 - Bakeshop Production |
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This course covers the applications of fundamentals and principles of basic baking. Emphasis is placed on skill development for quality commercial bakery products.
3.000 Credit hours 1.000 Lecture hours 6.000 Lab 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 Culinary Arts Technology Hospitality/Tourism Management Kitchen and Food Prep Techniqu Professional Cooking Prerequisites: (Credit level BKP 101 Minimum Grade of C or Credit level BKP 101 Minimum Grade of TC) and (Credit level BKP 119 Minimum Grade of C or Credit level BKP 119 Minimum Grade of TC) |
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