CUL 160 — Baking I 1 4 3
Prerequisite(s): None Corequisite(s): CUL 110 This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate a variety of bakery products. Hours Per Week Class Lab Credit