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Apr 25, 2024
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CLR 201 - Baking
Credits: 3
2 Lecture Hours 2 Lab Hours
Co-requisites: CLR-110 or previosly taken
In this course, the student is introduced to the techniques used in the production of various baked goods. In the kitchen lab, a variety of yeast, sourdough and quick breads, cookies, laminated dough and pate a choux products will be produced. Topics include product identification and scaling procedures, the proper use and care of equipment, sanitation and hygienic work habits. Program knife kit and uniform are required for this course.
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