(1-6-0) 3 Credits UNIn 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 1112, CULN 1103, CULN 1203, CULN 1207, CULN 1223Concurrency:CULN 1219, CULN 1233Co-requisite(s): None