CUL 121 - Baking Principles I

Institution:

Gwinnett Technical College

Subject:

Description:

Presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. 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 parallel class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (W, Su)

Credits:

8.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.GwinnettTech.edu

Phone Number:

(770) 962-7580

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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