NUSC 263 - Baking and Pastry

4 credits
This course introduces preparation and production methods for baking. It includes bake shop layout, workflow, and equipment; theory and production of yeast breads, quick breads, cakes, and cookies; fruit, pudding, and custard pies; and puff pastry and pâté à choux items. Note. This course has a culinary and baking lab and supplemental instructional fees.

Prerequisite(s) NUSC 160 completed with a grade of “C” or higher
Offered (FALL)