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

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