Course ID
101667
Topic ID
0
Course Location
Academic Term
Notes
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Section
8001
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
Students learn fundamentals of bread and pastry making, with the emphasis on American products. Included are: baking ingredient properties, function and use of equipment, understanding bakery procedures, recipe conversion, proper storage and sanitation. Students produce home style products including pies, cookies, quick breads, yeast leavened goods, cakes and icings. Elementary cake decoration techniques are introduced; however, emphasis is on production of quality hand-crafted products.
Class Type
Status
Full
Subject Term Reference
Late Start
No
Catalog Number
125
Day or Night Section
Day
Is Late Start
Normal Start
Session
Normal
Class Subject Reference
Crytime Formatted
2:00–5:50 p.m. • T TH • Dandini Campus • 08/22/23–10/05/23
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisite: CUL 100 and 106.
Class Subject Abbr
CUL