|
|
Oct 15, 2024
|
|
CUL 1020 - Baking Skills 3 Credits 1 Class Hour, 4 Lab Hours
An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, and assorted pies.
Semester Availability: Fall, Spring
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
Add to My Catalog (opens a new window)
|
|
|