Fundamentals of Baking
Course Overview
Course Code: CULI-205
Department: Culinary Arts
Credit Hours: 4.00
Textbook Information: Bookstore website
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
Course Schedule
Filters:
Term: Fall 2024 (Late Starting)
Section Name: CULI-205-HY88D
Location: Main Campus
Available Seats: 9
Faculty Name: R. Rhymes
Min Credits: 4.00
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