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School of Agriculture, Sustainability, Business and Entrepreneurship

Dean: Christopher L. Nyberg
Phone: (315) 684-6083

Course Description

Professional Baking

An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, cakes, pies, custards, creams and sauces. 3 Credits ( l lecture, 4 lab hours) Fall/Spring Semester

Admissions Requirements

Students graduating from this program must complete a minimum of 64 credits hours earned and maintain at least a 2.0 GPA.  Students must also complete at least 6 credits in the Math/science area, 6 credits of Humanities, 6 credits of Social Science and additional Credits as necessary to achieve 20 minutes credit hours in Liberal Arts.  Also a residency requirement of 30 credit hours at MSC must be met.