PAS 105 — Fundamentals of Baking 3 Credits. 0 Lecture Hour. 6 Lab Hours
A course on baking principles. Topics include: ingredient functions; weighing and measuring procedures; using leavening agents; and producing yeast dough, quick breads, puff pastries, pies, and tarts. Prerequisites: Placement into ENG 101A , and MAT 093 or MAT 105A or appropriate Math placement, and admitted to the Pastry Arts program. Corequisites: PAS 100 : Theory of Baking PAS 110 : Celebration Cakes View Sections Instructor Consent Required
Prerequisites: ENG 101A, MAT 093, MAT 105A