CUL 182: Baking and Pastry 1

Class Program
Credits 3 Lecture Hours 1 Lab Hours 2

This course provides students with an introductory level of tools and equipment, baking mathematics, baking science, gluten development, safety and sanitation, preparation of quick breads, cookies, pies, tarts, custards, heathy and alternative baking, and intro to frozen desserts. This foundation course will assist students in achieving future pastry certifications.