CU 3011 - Baking Principles

Institution:

Labette Community College

Subject:

Description:

Prerequisite: None In this course students will learn about bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. The student will also be able to identify the different types of baking equipment used to prepare bakeshop products.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.labette.edu

Phone Number:

(620) 421-6700

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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