CUL-125 — Fund/Professional Baking I
This fundamental course in baking includes instruction and practice in sanitation; safety; tools; equipment; basic baking principles; recipes; recipe conversions; weights and measures; yeast doughs; artisan breads; quick breads; doughnuts; fritters; pancakes; waffles; basic syrups; creams; sauces; pastry basics; and pies. 2/3/0
Prerequisites: FSM125