CULN 2303 Baking & Pastry I

(1-6-0) 3 Credits UN

In this course students learn the basic baking principles and the function of common ingredients used in a commercial bakeshop. Labs are designed to provide students with hands-on experiences producing yeast dough products, quick breads, cookies, pies, pastries and meringues.
Pre-requisite(s): CULN 1102, CULN 1103, CULN 1203, CULN 1207
Concurrency: CULN 1216, CULN 1223, CULN 1233 Co-requisite(s): None