Jun 05, 2020  
Undergraduate Catalog 2019-2020 
    
Undergraduate Catalog 2019-2020 [ARCHIVED CATALOG]

VGCA 135 - Professional Cooking: Baking


1 hour

In this course students learn the science of baking a variety of quick, yeast, artisan and specialty breads. Essential baking skills are developed as students prepare and bake loaves, rolls, and artisan breads. The importance of ratios and the function of ingredients in producing quality and consistent baked products is emphasized, as well as the ability to diagnose and respond to faults in bread production. Lab Fee: 9 ($180).
Pre- or Co-requisite: VGCA 151 .
FALL