BKG 111 - Commercial Baking Theory And Lab II

Institution:

Navajo Technical College

Subject:

Description:

The Commercial Baking Theory and Lab II course will include baking and pastry theory topics, demonstrations, and hands-on applications. Students will have the opportunity to further develop proficiencies in a variety of breads, fillings, tarts, pies, and specialty desserts. Emphasis will also be on advanced theory topics, skills, and techniques of classical and contemporary pastry arts. Specialty topics will include Genoese, international buttercreams, icings, sugar and chocolate decoration. Prerequisites: BKG-101 and CUL-102.

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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