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PAS 102 Baking I
Credit Hours: 6
Prerequisite: Grade of C or better in PAS 100 or CUL 100 and CUL 106 or concurrent enrollment in PAS 100 or CUL 100 and CUL 106

Theory and technique of baking and pastry make-up in quantity. Included will be basic concepts, units of measure, tools and materials, techniques and formulas. Discussions/demonstrations will cover basic baking to advanced techniques. Breads, sweet doughs, choux paste, pies, mousses, etc. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Available

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