BAKE 230 - Baking & Pastry Skills for CUL Students
- Recent Professors
- Jane Ji-Yeon Kang
- Recent Semesters
- Spring 2027
- Class Size
- Not published
- Difficulty
- 4.6Moderateout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of BAKE 230
- Transfers To
- Not transferable
- Description
- Formerly CULAR 230. This course introduces the Culinary Arts student to baking & pastry ingredients, equipment, and procedures in order to build a repertoire of basic baking & pastry techniques for the restaurant and hotel industries. This includes the production of basic breads, pies, cakes, ice creams, sauces, and chocolate culminating in plated desserts. Note: Proof of TB clearance is required on the first day of class.
- Usually Held
- Wed 2:40pm–6:55pm