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:
Take CUL-110

Offered: Fall

Upcoming Class Offerings

Section
Number
Dates Location Building Room Time Format
603
8/12 - 12/10
8/12 - 12/10
ATC
022
022
M 5:00:00 PM - 5:50:00 PM
M 6:05:00 PM - 9:35:00 PM
Classroom