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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


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
42479 TBATo Be Assigned
DTN - Rm. 206
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
02-Jan-2018
to 05-Jan-2018
TBATo Be Assigned
41928 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
06-Feb-2018
to 09-Feb-2018
TBATo Be Assigned
41928 TBATo Be Assigned
DTN - Rm. 206
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
06-Feb-2018
to 09-Feb-2018
TBATo Be Assigned
41942 TBATo Be Assigned
DTN - Rm. 207
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
05-Mar-2018
to 09-Mar-2018
TBATo Be Assigned

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