CUL 220
Advanced Baking & Pastry Arts ((4 credit hours))
Kentucky Community and Technical College System · UGRD · Fall 2026
1 section
Catalog description
Applies fundamentals of baking science to the preparation of a variety of baked products including choux paste, frozen desserts, and creams, custards, and related sauces. Emphasis will be placed on nutritional aspects of baked products and finishing techniques. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours).
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Availability not recently verifiedClass #kctcs-0716Fall 2026UGRD
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