PAST 102 - Baking and Pastry Skills Lab I

1 lecture hour, 4 lab hours, 2 credit hours
Fundamental concepts and techniques in basic baking and pastry production. Weight, volume, and measurement practices, proper sanitation procedures, tool and equipment safety and usage will be covered. Production items will include quick and yeast breads, cookies, pies, cakes, icing, and basic pastries. Prerequisite(s): PAST 101, CULA 103, and eligibility for ENGL 101 and MATH 098.