CLA 141 Introduction to Bakeshop 3 credits
This course introduces students to the equipment, techniques, formula conversions and ingredients of a professional bakeshop. Much emphasis is placed on measurements, scaling and following recipes. Students make cookies, pies, quick breads and yeast breads. R, 12 (2 lecture hours and 3 laboratory hours)
Note: In addition to tuition, this course requires an additional tuition rate of 1.5 times the current in-district tuition rate.