NCA 021 - Fundamentals of Baking
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- Recent Semesters
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- Class Size
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- Transfers To
- Not transferable
- Description
- This course will introduce the students to the terminology, basic principles and ingredients used in making baked products in a professional setting. Students will prepare basic dough, batters, and pastry items. Proper scaling procedures and baking techniques are emphasized. Formerly FACS 197.3