Dec 27, 2024  
Fall 2017 Course Catalog 
    
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Fall 2017 Course Catalog [ARCHIVED CATALOG]

CULIN 212 - Advanced Baking (Lecture and Lab)

2 credits
Principles and techniques of preparing baked goods, pastries, and desserts. Emphasis is placed on developing skills for producing high quality, handcrafted, professional products.

Prerequisites: CULIN 111 Principles of Food Preparation (Lecture) , CULIN 112 Principles of Food Preparation (Lab)  and HOSP 115 - Introduction to the Hospitality Industry