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CUL 160Baking I
Fayetteville Technical Community College · 3.0 credits · UGRD
Catalog
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.
Recent sections
Fall 2026 · 3 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 0001Class #5032 | Tu · 8:00 – 8:50 AMTu · 9:00 AM – 12:40 PMM/T/W/Th/F/Sa/SuAug 17 – Dec 12 | Horace Sisk Cafeteria Bldg 706Horace Sisk Cafeteria Bldg 701ADistance Education Virtual Rm. INET | Sullivan, M |
| 0051Class #5034 |