BAP 101 - Introduction to Baking Theory And Nutrition

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

This course introduces the principles of food science and nutrition as they apply to baking and pastry arts. Scientific method is used to explore pastry ingredients and their function in product preparation and storage. Emphasis will be placed on formulation, ingredients, and sensory evaluations. Additional hours required. Prerequisites: CUL:101, Reading Proficiency or concurrent enrollment in RDG:030.

Credits:

4.00

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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