CUL 1022 — Introduction to Baking and Pastry
Credit Hours: 3.00 Total Contact Hours: 5.00 Lecture Hours: 1.00 Lab Hours: 4.00
Studies the fundamentals, principles, and application of baking and pastry equipment, ingredients, weights and measures, technology, preparation and storage. Includes the production of pastries, classical desserts, breads and rolls.
Prerequisites: CUL 1011.