CART 212 - Baking Skills & Development (4)

This course provides students the fundamental skills for basic baking. Students will produce simple yeast doughs, quick breads, pies, cakes, cookies and other baked goods found in bakeries, restaurants and food markets. Instruction included classification of ingredients and their functions, baking terminology, culinary and bakery tool, and equipment use and recipe conversions.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2)

Print this Page