CLA 141 Introduction to Bakeshop

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, W, M1, 12 (2 lecture hours and 2 laboratory hours) Note: In addition to tuition, this course requires an additional variable tuition rate.




CLA 100 - must be taken either prior to or at the same time as this course.