TransfermaticCRM at Oxnard College

    CRM R171 - Introduction to Baking and Pastry

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    Not published
    Prerequisite
    CRM R104 or concurrent
    Transfers To
    Not transferable
    Description
    Introductory baking techniques for use in food service. Students will receive an introduction to the principles and procedures of baking and pastry. They will apply these principles with an emphasis on mixing methods, product identification, weights and measures, and proper use of tools and equipment.