BAP 101 — Introduction to Baking Theory
introduces the principles of food science and nutrition as they apply to baking and pastry arts. The Scientific Method is used to explore pastry ingredients and their function in product preparation and storage. Emphasis will be placed on formulation, ingredients, and sensory evaluations. (Credit is only allowed for either BAP 101 or HRM 515.) Prerequisites: CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency
Prerequisites: CUL 101, HTM 100