CUL 122 - Baking Principles II

Institution:

Atlanta Technical College

Subject:

Description:

Presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation paral el class work. Hours: Class/Week 2 D.Lab/Week 2 P.Lab/Week 6 Credit 5 Prerequisites: CUL 121

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.atlantatech.edu/

Phone Number:

(404) 225-4400

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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