CHEF 240 — Baking Fundamentals I

Introduction to baking techniques, measurement and use of ingredients; equipment use and chemical reactions inherent in the baking process. Production of simple desserts and baked goods. Introduction to working with bread doughs. May be repeated up to 4 credits.

Part of

• Culinary Arts - Baking & Pastry - Certificate of Completion
• Culinary Arts - Associate of Applied Science
• Hospitality and Tourism - Associate of Applied Science
• Hospitality and Tourism (Food & Beverage) - Associate of Applied Science
• CHEF-CULINARY ARTS (CHEF)

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