CUL 121 - Baking Principles I

Institution:

Southern Crescent Technical College

Subject:

Description:

(Prerequisite: Program admission) Presents the fundamen tal terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conform ance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federa tion 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.

Credits:

8.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sctech.edu

Phone Number:

(770) 228-7348

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.