Subject code
CBP
Course Number
120
Credit Hours Min
2
Course Long Title
Introduction to Professional Baking
Course Description
This course introduces the basic principles and techniques used in bread baking and pastry arts. It covers: Product identification, proper use of equipment, measurements, baking terminology along with food costing and storeroom procedures, and demonstrations of mixing methods for yeast raised breads, cakes, custards, chocolate, sugar and creams are included.