|
|
| CUL 254 |
| Introduction to Baking and Pastry |
| Description: | Baking is both a science and an art. In this hands-on course, students will learn the function of various ingredients, including how different methods and techniques impact resulting baked goods. This course is an introduction to the baking and pastry skills utilized in a commercial kitchen. Students will learn proper measuring, basic formulas, and conversion principles. |
| Prerequisites: | Course Completion or Current Enrollment in CUL 230 and CUL 251A; OR Course Completion of CUL 250 and CUL 250.1 and Course Completion or Current Enrollment in CUL 251A; OR Course Completion of DIET 50 and CUL 250.1 and CUL 252.3 |
| Recommended Preparation: | Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates. |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $200.00 |
| Grading Type: | Grade Only |
| Sections listed are for Fall 2024 |
|
|
|
|
