BAKE119 — Intermediate Baking Arts
10 credits Students will learn baking principles and theories including preparation of doughs, such as quickbreads, pies, cookies, laminated doughs, basic yeast leavened doughs, cakes, pastries, and restaurant desserts, as well as basic finishing techniques. Emphasis on bakery production, skills, styles, and methods. Prerequisites: BAKE 109 , BAKE 111 , and BAKE 112 , or instructor permission Corequisites: BAKE 121 Course
Prerequisites: BAKE109, BAKE111, BAKE112