CUL 111 - Professional Baking

Institution:

SUNY Morrisville (formerly Morrisville State College)

Subject:

Description:

An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, cakes, pies, custards, creams and sauces. 3 Credits ( l lecture, 4 lab hours) Fall/Spring Semester

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.morrisville.edu

Phone Number:

(315) 684-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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