Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class Size20 studentsCredits3PrerequisiteCULN 221 or equivalent college course with a minimum grade of C. Transfers ToNot transferableDescriptionThis course provides a fundamental foundation on baking and pastry skills. Production of yeast breads, quick breads, cakes, cookies, pies, tarts, icings, custards, creams, and desserts are explored. Students with an interest in baking will gain furthering knowledge into this area of culinary arts.Usually HeldMon 8:10am–10:00am, Tue 8:10am–10:00am, Wed 5:10pm–7:00pm 