Course Prefixes
College Level Courses -100 and above, Culinary Arts
Course Description
Basic principles and techniques required for the commercial preparation of bakery products, including yeast-leavened breads, pies, tarts, quick breads, cookies, and cakes. Requires 16 hours of supervised experience catering events outside of class. Prerequisite or corequisite: CUL105.
Total Number Of Credits
3
Lecture Credits
1
Lab Credits
6