CUL 160
Baking I
Carteret Community College · UGRD · Fall 2026
2 sections2 open now
Catalog description
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
Sections
Current meeting, instructor, credit, and enrollment details
BLL2
1 openSeats: 11/12 seats Last recorded: Aug 7, 2026, 8:17 PMClass #6274Fall 2026UGRD3.0 credits
1 available11 enrolled12 capacity0 waitlist
- Days & times
- M/T/W/Th 8:30 AM-12:30 PM; M/T/W/Th/F/Sa/Su
- Meeting dates
- Nov 12 – Dec 14
- Location
- Hospitality & Culinary Arts Ct 0HC136; Internet INTERNET
- Instructor
- Park, C; Somogy, M
Details checked 7 hours agoSeats checked 7 hours ago
BLA1
2 openSeats: 8/10 seats Last recorded: Aug 7, 2026, 8:17 PMClass #6276Fall 2026UGRD3.0 credits
2 available8 enrolled10 capacity0 waitlist
- Days & times
- M/T/W/Th 9:00 AM-2:20 PM; M/T/W/Th/F/Sa/Su
- Meeting dates
- Aug 17 – Sep 3
- Location
- Hospitality & Culinary Arts Ct 0HC115; Internet INTERNET
- Instructor
- Somogy, M
Details checked 7 hours agoSeats checked 7 hours ago
Class numbers and section codes come from the registrar.
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