CULIN 203 - Introduction to Baking Foundations
- Recent Professors
- Cheryl Lew
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 30 students
- Credits
- 4
- Prerequisite
- Recommended Preparation: Food Handlers Card.
- Spring 2027 Sections
- View Spring 2027 sections of CULIN 203
- Transfers To
- Not transferable
- Description
- Introduction to baking theory and practice: Organization of work and production; classical to modern techniques for biscuits, scones, quick breads, cookies, yeasted doughs, laminated doughs, and cake making methods.
- Usually Held
- Mon Tue 8:30am–11:20am