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Oct 23, 2026
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CUL 160 - Baking I
Lecture: 1
Lab: 4
Credits: 3
State Corequisites: Take CUL 110
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
State Course Code S22847
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