CUL 124: Baking II
This course builds on principles and production techniques learned in Baking I, CUL 114. Students learn more complex production skills in the preparation of sweet and savory specialty breads, chiffon's mousse, custard pies, egg foam based cakes, pate choix products, doughnuts, Danish and puff pastry. Students with experience equivalent to CUL 114 may contact the instructor for permission to waive the prerequisite.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 114
- Lecture Hours
- Clinical Hours
- Lab Hours
- Other Hours
- Total Hours
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