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Fundamentals of Baking (CULI-205)

2013 Spring 
Location: All Locations Listed

Description: A fundamental baking course covering the principles of baking formulas and leaving agents. Practical work includes the production of yeast breads, quick breads, pastries, pies, cookies, and other desserts. Prerequisite of or concurrent enrollment in CULI 101 and 102.

Textbook information can be found here.

Attention: Courses with the letter N in the course name are for non credit only.
For example (COED-5034-NS01D)
01/14/2013 - 02/26/2013 Main Campus R. Rhymes
Lab Time: 1:00PM - 4:50PM Days: MTWR Seats: 8

To Register for any of these classes please login to MYKC


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