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. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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