Schedule of courses -

Details about the Spring 2014 course you selected


Subject:

Culinary Arts

Title:

CULN-180 Fundamentals of Baking - (SC) - 3.5 Units

Instructor:

Draa, C

Prerequisite: CULN 105 or equivalent (may be taken concurrently)



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-180

3776

MTWTH

7:00-7:45am

BFL-103

3.5 Units

1/27 - 3/06

7:45-1:15pm

HRM-BAKERY


Catalog Course Description
CULN-180 Fundamentals of Baking
3.5 - 3.5 Units SC NR
Credit - Degree Applicable
Variable Hours
 
Prerequisite: CULN 105 or equivalent (may be taken concurrently)
Prerequisite: CULN 105 or equivalent (may be taken concurrently) Co-requisite: CULN 153 or equivalent
An applied and theoretical study of basic principles of commercial baking as practiced in hotels, restaurants and retail bakeries. Students apply fundamentals of baking science to the preparation of a variety of products, learning to use and care for equipment normally found in the bakeshop or baking area. CSU

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