CUL 160 Fundamentals of Baking
This course introduces preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes, and cookies; fruit, pudding, and custard pies; and puff pastry and pâté à choux items. This course has food and supplemental instructional fees. Prerequisite: CUL111, passing score on the ServSafe certification or equivalent. Lecture Hours: 25; Lab Hours: 40.
Prerequisite
( CUL111 D- O CUL111 TC ) A