CULG 65 - Culinary Science III

Prerequisite: CULG 50
Fundamentals of baking including dough, quick breads, yeast breads, pies, pastries, cakes and cookies. Instruction in flours, fillings and ingredients. Topics include baking terminology, tools and equipment use, formula conversions, functions of ingredients, and the use of proper flours.

Weekly Lecture Hours: 2
Weekly Lab/Activity Hours: 3
Course Fee: $25

Units: 3

Course Typically Offered: Fall