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
Class offerings by semester
|Summer 2020||Fall 2020||Winter 2021||Summer 2021|
Day Class (before 5 p.m.) Evening Class (after 5 p.m.) Online Class
Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.
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