HP 160 - Baking And Pastry Arts I

Institution:

Monroe University

Subject:

Description:

3 credits This course will explore the fundamental and theoretical aspects of baking, nomenclature, ingredients, techniques, equipment, -portion control, production procedures, and weights and measures. Practical production work done by students includes a variety of breads with lean and rich dough as well as quick breads. Emphasis is placed on bread preparation for the dining room service, and skill development of essential techniques.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecollege.edu

Phone Number:

(718) 933-6700

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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