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Feb 07, 2023
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2017-2018 Catalog [ARCHIVED PUBLICATION]
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BKP 112 - Introduction to Baking Science
Lab: 3 Credits: 1
This course is the study of ingredient functions, product identification, weights and measures as they apply to baking. Students learn to identify various types of flours, leaveners, and pastry ingredients that affect the outcomes of their finished baked goods.
Prerequisite(s): Take ENG 032 , MAT 032 and RDG 032 with a minimum grade of “C”.
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