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Fall 2022
Feb 21, 2024
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Information Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course.

BKP 112 - Intro to Baking Science
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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