CUL- 20 - Fundamentals of Baking I
- Recent Professors
- J. Orlando
- Recent Semesters
- Fall 2026, Summer 2026, Spring 2026
- Class Size
- Not published
- Credits
- 2
- Fall 2026 Sections
- View Fall 2026 sections of CUL- 20
- Transfers To
- CSU
- Description
- Description: Study of the effects of the essential ingredients and techniques of baked products; pour and drop batters; soft and stiff doughs; baking times, temperatures, and handling techniques. (Materials fee: $65.00) 27.00 hours lecture and 27.00 hours laboratory. (Letter grade only)
- Usually Held
- Mon 2:30pm–3:55pm, Mon 2:30pm–4:05pm, Mon 3:55pm–5:20pm, Mon 4:05pm–5:20pm