CUL 122 - Baking Principles II

Institution:

Savannah Technical College

Subject:

Description:

CREDITS: 5.00 Presents the fundamentals terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation cook and pastry apprenticeship training objectives, along with Retailer's Bakery Association training program.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.savannahtech.edu

Phone Number:

(912) 443-5700

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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