BAP 150 — Bakeshop Basics for Culinarians
is an introduction to the fundamentals of baking and pastry utilized in the culinary industry. Students will learn the theories of baking science, mathematics, and production techniques, along with the principles and procedures for producing basic breads, custards, mousses, pastries, and bakeries. (Credit is allowed for only one of the following courses: BAP 150 , HRM 122, or HRM 513.) Prerequisites: CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency
Prerequisites: CUL 101, HTM 100