BAP 105
Breads, Rolls, and Bakeries
Saint Louis Community College · UGRD · Fall 2026
1 section
Catalog description
Breads, Rolls, and Bakeries introduces the techniques for preparation of assorted breads, quick breads, yeast-raised, laminated, and enriched doughs for the bakeshop as well as cookies, pies, and basic bakery staples. The use of baking equipment, scaling and shaping techniques, inventory control, baker's mathematics, and sanitation are covered. (Credit is only allowed for BAP 105 , HRM 516, or HRM 122 and HRM 127.)
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Availability not recently verifiedClass #saint_louis_2-BAP105Fall 2026UGRD3 credits
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