BAP 150 - Bakeshop Basics For Culinarians3

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

This course is an introduction to the fundamentals of baking and pastry utilized in the culinary industry. Theories of baking science, mathematics, and production techniques will be learned. Principles and procedures for producing basic breads, custards, mousses, pastries, and bakeries are covered. Additional hours required. Prerequisites: Grades of "C" or better in CUL:101 and CUL:105, and Reading Proficiency.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stlcc.edu

Phone Number:

(314) 984-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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