CUL 111 - Fundamentals of Baking

Hours: 4

The course will provide a foundational level in the basics of baking. The study of yeast raised breads, quick breads, cakes, pies and basic pastries will be covered along with the products used in their making. The student will be exposed to lecture and extensive hands-on work in the bakery lab learning how variables can affect the outcome of the bakeshop products.

Prerequisite: CUL 103
Yearly Cycle:
Fall