Mar 29, 2024  
2020-2021 College Catalog 
    
2020-2021 College Catalog [ARCHIVED CATALOG]

CUL 160 - Bakery and Pastry Production I


3 Credits, 5 Contact Hours (1 lec., 4 lab)

A comprehensive introduction to preparing an array of baked goods and sweets. Includes yeast breads; quick breads; creams and custards; cakes; filling and frostings; cookies and brownies; elementary plating; and decorating and garnishing techniques. Also includes ingredients; bakery and pastry vocabulary; and safety and sanitation.

Prerequisite(s): CUL 105  and CUL 140 .
Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course.