BKP 112 - Intro to Baking Science

Institution:

Horry-Georgetown Technical College

Subject:

Baking

Description:

This course is the study of ingredient functions product identification weights and measures as they apply to baking. Students learn to identify various types of flours leaveners and pastry ingredients that affect the outcomes of their finished baked goods.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hgtc.edu

Phone Number:

(843) 347-3186

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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