CUL 2225 - Bakery Production

Institution:

Sullivan County Community College

Subject:

Description:

This course is designed for students as an introduction to quality and quantity baking for the hospitality industry. Students create sweet doughs, assorted breads, cakes, pies, petit fours sec and various types of glazed Danish as well as assorted French pastries. Bakery sanitation and organization are stressed. Full student participation is required as students are assigned to duties on a rotating basis. Prerequisite: CUL 1206

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunysullivan.edu/

Phone Number:

(845) 434-5750

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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