CUL 261 - FOOD PRODUCTION - BAKING AND PASTRY
- Recent Professors
- Zoe Elliott Shaw, Niki Santisteven
- Recent Semesters
- Spring 2026
- Class Size
- 24 students
- Credits
- 3
- Prerequisite
- Prerequisites: CUL 210 and CUL 225 and CUL 290 CUL 213 or CUL 215 or Equivalent food handlers certificate
- Spring 2026 Sections
- View Spring 2026 sections of CUL 261
- Transfers To
- CSU
- Description
- Explores commercial food production. Includes creating pastry product(s), developing standardized recipes, performing associated cost computations and researching and purchasing ingredients.
- Usually Held
- Tue 2:00pm–2:50pm, Thu 2:00pm–2:50pm, Tue Thu 10:00am–1:50pm