CUL 180 - Baking I

Institution:

Cape Cod Community College

Subject:

Description:

An introduction to the principles of professional baking including: the chemistry of baking, terminology, scaling and measuring, and equipment use. Preparation will include a variety of breads and pastries with emphasis on proper production methods, baking methods, and final product presentation and display. Students are responsible for required supplies and materials. (1 class hour / 4 laboratory hours) Prerequisite: None / 3 credits. Offered in the Fall.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.capecod.edu

Phone Number:

(508) 362-2131

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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