CULN 150 - Fundamentals of Baking

Institution:

Leeward Community College

Subject:

Description:

Application of scientific principles and baking theory to the production and evaluation of breads, pies, cookies and cakes. Course coverage includes terminology, ingredients, weights/measures, formula conversions and costing factors. Emphasis is placed on equipment use and maintenance, hygiene and work habits. (formerly FSER 62)

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.leeward.hawaii.edu

Phone Number:

(808) 455-0011

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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