Transfers ToNot transferableDescriptionFormerly CULAR 241. This course covers basic baking principles, motor skills, equipment, ingredients, storage, and sanitation in the bakeshop. Students will learn the different mixing, make-up, and baking/cooking techniques that constitute the foundation of baking, including lean and rich yeast doughs, cookies, quick breads, sweet dough, laminated doughs, batters, and creams. Note: Proof of TB clearance is required on the first day of class.Usually HeldThu 8:00am–8:55am, Thu 9:05am–12:40pm, Thu 3:00pm–3:55pm, Thu 4:05pm–8:10pm 