Catalog Entries |
Fall 2022
Apr 24, 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 |
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