BAP 101
Introduction to Baking Theory
Saint Louis Community College · UGRD · Fall 2026
1 section
Catalog description
Introduction to Baking Theory introduces the principles of food science and nutrition as they apply to baking and pastry arts. The Scientific Method is used to explore pastry ingredients and their function in product preparation and storage. Emphasis will be placed on formulation, ingredients, and sensory evaluations. (Credit is only allowed for either BAP 101 or HRM 515.)
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001
Availability not recently verifiedClass #saint_louis_2-BAP101Fall 2026UGRD3 credits
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