CUL 120 - Principles of Baking3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab
This course will provide a study of basic baking techniques needed in today’s industry. Proper use of scales, mixers and small equipment will be emphasized. Assembling of pies, cookies, quick breads and yeast breads will be taught.
Click here for the Winter 2020 Class Schedule
Click here for the Spring 2020 Class Schedule
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