CUL 266 - Professional Baking II-Breads and Rolls

Institution:

Scottsdale Community College

Subject:

Description:

Theory and practice of cooking techniques and procedures in the preparation of breads and rolls. Emphasis on hands-on production of scratch recipes, understanding formulas, ratios and ingredient interaction for producing high quality breads and rolls, cooking methodologies, and cost-effective applications. Focus on production of yeast-leavened breads, quick breads, laminated dough, unleavened dough and artisan style breads. Prerequisites: CUL260 or industry equivalent.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.scottsdalecc.edu

Phone Number:

(480) 423-6000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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