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May 09, 2025
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2020-2021 Academic Catalog and Student Handbook [ARCHIVED CATALOG]
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CUL-121 Introduction to Baking
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes and batters.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.
Grade of “C” or higher is required for this course for advancement into upper level courses.
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