2019-2020 Catalog 
    Jan 29, 2020  
2019-2020 Catalog
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CULA 1310 - Fundamentals of Baking

3 Credits
1 Class Hour, 4 Lab Hours

An introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): None

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway


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