CART212 — Baking Skills & Development
CART 212 introduces students to fundamental baking skills. Students will produce simple yeast doughs, quick bread, pies, cakes, cookies, and other baked goods sold in bakeries, restaurants, and food markets. They will identify ingredients, understand their function, recognize baking terminology, utilize culinary and baking tools and equipment, and apply recipe conversions. Participation in a Master Chef class or a school sponsored event is mandatory for this course. Prerequisite(s): CART 245 - Cooking Fundamentals I Lecture and CART 245L - Cooking Fundamentals I Lab
Prerequisites: CART245