CUL 114: Fundamentals of Baking

This course introduces students to basic theory, practices, and production techniques required to produce quality baked goods, such as yeast raised and quick breads, pies, cakes, and cookies. Emphasis is placed on time management, safe food handling, storage, and proper utilization of ingredients and equipment. The title of this course was previously Baking I.

Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 110, minimum grade "C"; may enroll concurrently in CUL 110

Check the schedule

Description Hours
Credits 3
Lecture Hours 15
Clinical Hours 0
Lab Hours 60
Other Hours 0
Total Hours 75

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