CUA 204 : Foundations of Baking

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This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
1
Lab Hours
2

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C