Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-180 Fundamentals of Baking - (SC) - 3.5 Units |
Instructor: | Draa, C |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-180 |
3781 |
MTWTH |
7:00-7:50am |
BFL-103 |
3.5 Units |
9/04 - 10/11 |
|
7:50-1:25pm | 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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