Feb 07, 2023  
2017-2018 Catalog 
    
2017-2018 Catalog [ARCHIVED PUBLICATION]

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”.