CUL- 21 - Fundamentals of Baking II
- Summer 2026 Sections
- View Summer 2026 sections of CUL- 21
- Transfers To
- CSU
- Description
- 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