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Basic Principles (BAKG 1142)


This course introduces learners to kitchen and food safety and sanitation as well as equipment. It provides an overview of the baking industry and an introduction to baking math, production planning and teamwork and professionalism. Basic principles such as the theoretical aspects of cause & effect in baking, ingredient functions and baking concepts are introduced. A conceptual framework for troubleshooting and problem-solving issues in baking is presented.

This course is part of the full-time Baking and Pastry Arts - Artisan Baking Program and the .Baking and Pastry Arts- Pastry Program.


 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
40692 TBATo Be Assigned
DTN - Rm. 205A
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
27-Feb-2017
to 03-Mar-2017
TBATo Be Assigned
40697 TBATo Be Assigned
DTN - Rm. 205A
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
27-Feb-2017
to 03-Mar-2017
TBATo Be Assigned
44370 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1829
03-Apr-2017
to 07-Apr-2017
Jang, Elizabeth
61596 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
01-May-2017
to 05-May-2017
Jang, Elizabeth

To register for this course, check the information for your program: