CUL 255 - Production Baking
- Recent Professors
- Shelly Kaldunski
- Recent Semesters
- Fall 2026
- Class Size
- 15 students
- Credits
- 4
- Prerequisite
- Course Completion of CUL 254.
- Fall 2026 Sections
- View Fall 2026 sections of CUL 255
- Transfers To
- Not transferable
- Description
- In this course, students will rotate through the stations of a student-run bakery, learning to make yeast breads, laminated doughs, pies, tarts, galettes, and other baked goods in production-sized quantities for retail sale. Through hands-on experience, students will learn to precisely bake and problem-solve recipes and baked goods for sale in a retail bakery.
- Usually Held
- Wed Thu Fri 7:00am–8:15am, Wed Thu Fri 8:20am–1:20pm