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


Term: Spring 2023

Section Name: CULI-205-HY01D

Location: Main Campus

Available Seats: 18

Faculty Name: R. Rhymes

Min Credits: 4.00


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