CULIN 110 - Introduction to Baking and Pastry

2 Credits

This course covers the fundamental principles of baking and pastry production. Emphasis is placed on understanding the basic ratios and techniques required to create and scale bake shop items. The course also focuses on hands-on methods for producing high-quality, handcrafted products.

Notes: Students should be able to comfortably stand for up to 3 hours in a hot environment.

Pre or Corequisites: MATH 117 - College Quantitative Reasoning or MATH 117 - College Quantitative Reasoning with MATH 99 - Quantitative Reasoning Studio; ENG 101 - Writing and Research or ENG 101 - Writing and Research with ENG 99 - Writing Studio; and HOSP 115 - Introduction to the Hospitality Industry