- Instructional Hours: 54
- Outside Effort Hours: 54
- Course Number: 10316170
- Credits: 2.00
Focuses on identifying, applying and interpreting the scientific concepts of the baking process. Topics include recipe conversion, scaling, measurement, baking terminology, equipment identification and use, timing, heat transfer, ingredient functionality, presentation and display. This course combines lab and lecture activities.
Prereq:HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, NextGen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Coreq: Culinary/Food Srvc Uniform 94316006