PRINCIPLES OF BAKING

CUT 1134

This course is a study of the fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads; and use and care for equipment. (4 sch: 2 hr. lecture, 4 hr. lab) Prerequisites: Culinary Principles I (CUT 1114)