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, 12 (2 lecture hours and 3 laboratory hours) Corerequsite: CLA 100, HSP 107 and students must have passed the ServeSafe test or have a current food handler's license Note: In addition to tuition, this course requires an additional variable tuition rate.