FDS 156 - Baking Theory

Institution:

Washington County Community College

Subject:

Description:

Students will study composition, structure and properties common to baked products. Formulas and measurement using the baker's scale and baker's percentage systemwill be emphasized. Changes occurring during the baking process and utilization of various dough formulas and techniques are covered. Students successfully completing this course will be eligible for a certificate journeyman baker examination through the Retail Bakers of America.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wccc.me.edu

Phone Number:

(207) 454-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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