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May 09, 2025
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2019-20 Catalog [PREVIOUS CATALOG YEAR]
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CUL 104 - Culinary Fundamentals: Baking & Pastry
Description: Cooking techniques and preparation methods for cakes, pies, cookies and simple desserts as well as production of dough and breads. Includes preparation of various bakery sauces and toppings, uses of chocolates, and appropriate presentation methods for various types of desserts.
Prerequisites: CUL 101
Credits: 4
Lecture: 2
Lab: 4
Grading: A-F AND S/U (standard grading option)
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