CULIN 204 - Baking Fundamentals
- Recent Professors
- Cheryl Lew, Chantal Martin
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 30 students
- Credits
- 4
- Prerequisite
- Recommended Preparation: ENGL 001A or ESOL 052, CULIN 215.
- Spring 2027 Sections
- View Spring 2027 sections of CULIN 204
- Transfers To
- Not transferable
- Description
- Introduction to baking theory and practice: Organization of work and production; classical to modern techniques for pies, tarts, scones, Pâte à Choux, cookie making methods and knife skills used in a commercial baking application.
- Usually Held
- Wed Thu 8:30am–11:20am