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Jan 13, 2025
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GRSC 301 - Baking Fundamentals: The Art and Science of Baking Credits: 3
This introductory course explores the art and science of baking. Students will discover the basic scientific principles that explain how both yeast and chemically leavened bakery products are made. They will learn the products, tools, techniques and aesthetics of making breads, cakes, sweet goods, doughnuts, and cookies.
Note:
Two (2) hour classes a week (one lecture the other discussion of products made in lab that week)
One (1) three-hour lab a week (scheduled in between lecture hours)
Repeat for Credit
N
Typically Offered
Spring
K-State 8
Aesthetic Interpretation
KSIS Course Search
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