BAP 105 — Breads, Rolls, and Bakeries
introduces the techniques for preparation of assorted breads, quick breads, yeast-raised, laminated, and enriched doughs for the bakeshop as well as cookies, pies, and basic bakery staples. The use of baking equipment, scaling and shaping techniques, inventory control, baker's mathematics, and sanitation are covered. (Credit is only allowed for BAP 105 , HRM 516, or HRM 122 and HRM 127.) Prerequisites: BAP 101 with a minimum grade of "C" and Reading Proficiency
Prerequisites: BAP 101