CUL-630 - Baking Skills

An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, and assorted pies. Prerequisite: CUL-610: Introduction to Culinary Arts.
Academic Level
Continuing Education Level
Subject
Culinary Arts
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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