Text Only Skip to content
Skip header navigation.
Skip sub-section linksSTLCC Home » Course Descriptions » Baking and Pastry » Bakeshop Basics for Culinarians
Course Catalog Cover Picture
BAP:150Bakeshop Basics for Culinarians3

This course is an introduction to the fundamentals of baking and pastry utilized in the culinary industry. Students will learn the theories of baking science, mathematics, and production techniques, along with the principles and procedures for producing basic breads, custards, mousses, pastries, and bakeries. Prerequisites: CUL 101, HRM 134 and Reading Proficiency.