2020-2021 College Catalog 
    
    Feb 28, 2021  
2020-2021 College Catalog
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CART 131 - Bakeshop


3 Credit(s)
This course is designed for the beginner baker. Topics include baking principles, ingredient function and handling, weights and measures, terminology and formula procedures. Also included are the use and care of bakeshop tools and equipment. Production includes yeast products, cakes, cookies, pies and assorted desserts. Students must register for a lecture and laboratory section. Students are required to have a complete chef’s uniform for this class.

Pre/Corequisite(s): CART 121 .



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