BAK 220 - Advanced Baking Principles

Institution:

Lackawanna College

Subject:

Description:

This course builds upon the basic skills and techniques of artisan bread production to include bagels, multi-grain and alternative grain breads, sourdoughs and holiday or specialty ethnic breads. Students will focus on the skills of handling and shaping bread and bread products and will study regional and international applications in bread. Emphasis will be placed on contemporary consumer trends and industry innovations in the bread making sector of the professional baking kitchen. (3 credits) Prerequisites: CUL150, BAK105, BAK110, BAK115, BAK120, BAK125, BAK130, BAK200 AND HSP125

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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