CULN1132 — Applied Baking Principles

CULN 1132 - Applied Baking Principles CULN 1132 - Applied Baking Principles 4 credit hour(s) Through theory and demonstration, more difficult products and the components to complete them are covered. Topics include laminated dough, artisan bread, scratch cakes, tarts, pies, meringues, and pate a choux. Multitasking is stressed. Theory Hours: 15

Prerequisites: CULN1100, CULN1110, BCIS1110, HRTM1310, CULN1103

Part of

• Baking, Certificate of Completion
• Culinary Arts (AAS), Advanced Baking and Pastry Concentration
• Culinary Arts (AAS), Beverage Management Concentration
• Culinary Arts (AAS), Culinary Arts Concentration

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