BKG 101 - Commercial Baking Theory And Lab I

Institution:

Navajo Technical College

Subject:

Description:

The Commercial Baking Theory and Lab I course introduces students to baking fundamentals through scratch production of breads, sweet yeast goods, and assorted pastries. Ingredient function and storage are included. Students will be expected to take Culinary Math (CUL-102) concurrently with this course unless they can demonstrate previous successful completion of CUL-102 or its equivalent (based upon instructor approval). Prerequisites: Successful completion of ENG-097 or equivalent, MTH-097 or equivalent, or instructor approval.

Credits:

9.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.navajotech.edu

Phone Number:

(505) 786-4100

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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