KBPA 100 Foundations of Baking

This course explores both the science and craft of baking, in which students develop their skills in the craft of baking: through formulation, mixing, shaping and finishing of classic pastries and breads. Theory and practice are emphasized in this foundational hands-on course. The unique interaction of ingredients and formulation is learned with an understanding of baker's math. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

Credits

3