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CUL 225 - Baking and Pastry

This course is designed to give students an understanding of the terminology and procedures involved in the successful operation of the bakeshop. Emphasis will be placed on the importance of developing the skills of proper production as well as ingredient identification, recipe conversions, accurate measurements, and the chemical changes associated with successful baked products. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.