Fundamentals of baking including dough quick breads pies cakes cookies tarts and doughnuts. Instruction in flours fillings and ingredients. Topics include baking terminology tool and equipment use formula conversions functions of ingredients and the evaluation of backed products.
Credit hours
3
Lecture/Lab/Clinical
Two hours of lecture and three hours of lab each week.
Prerequisites
CHEF 1205
Note
Additional course fee(s) required.