CUL- 21 - Fundamentals of Baking II
- Recent Professors
- M. Aguirre
- Recent Semesters
- Summer 2026
- Class Size
- Not published
- Difficulty
- 4.1Lightout of 10
- Credits
- 2
- Summer 2026 Sections
- View Summer 2026 sections of CUL- 21
- Transfers To
- CSU
- Description
- Study of advanced professional baking principles and techniques used by hotels and quality restaurant pastry chefs including: Types, properties, and ingredients of breads, pastries and cakes; 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
- Sat 9:00am–2:10pm, Wed 9:00am–1:15pm