Jun 15, 2024  
2021-2022 College Catalog 
    
2021-2022 College Catalog [ARCHIVED 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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