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BAP:105Breads, Rolls, and Bakeries3

This course introduces the techniques in preparation of assorted breads quick breads, yeast-raised, laminated, and enriched doughs for the bakeshop as well as cookies, pies, and basic bakery staples. The use of baking equipment, scaling and shaping techniques, inventory control, baker's mathematics, and sanitation are covered. Additional lab hours required. Prerequisites: BAP 101 with a minimum grade of "C" and Reading Proficiency.