CUL 255.1 - Specialty Production Baking
- Recent Professors
- Cynthia Mushet
- 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 255.1
- Transfers To
- Not transferable
- Description
- In this course, students will rotate through the stations of a student-run bakery, developing skills in breakfast pastries, cookies, candies, confections, cakes, yeast breads and other production baked goods for sale in a retail bakery. Through hands-on experience, students will learn to precisely bake, and problem-solve recipes and confections for sale in a retail bakery.
- Usually Held
- Wed Thu Fri 7:00am–8:10am, Wed Thu Fri 8:15am–1:15pm