On Wednesday, Oct. 4, the College will test our Emergency Notification System. The Emergency Notification System is tested each semester. A series of text messages will be sent, but this is only a test. Learn more about PunchAlert
CUL-160 Baking I
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
The following courses must be taken either prior to or at the same time as this course: