CUL135Baking Basics: Scratch Baking for the Non-Professional Baker
Course Prerequisites ToolSNHU CUL135 has no listed prerequisites.
Undergraduate · 3 credits
A lab format course that introduces students to techniques for fundamental baking practices. The production of various baked goods will be studied. Emphasis will be placed on accurate measuring, correctly applied technique, practicing safety and sanitation throughout processes, and evaluation of final product.
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