CUL 160Baking I

Nash Community College · 3 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 · 1 section

Aug 17 – Dec 14

Section	Days & time	Location	Instructor
01Class #0071561-CUL-160-01	Monday 2:00 PM - 2:50 PM B & I - Bldg G 1165 (Classroom Hours)Monday 2:00 PM - 2:50 PM 3:00 PM - 6:40 PM B & I - Bldg G 1165 (Lab/Shop Hours)	B & I - Bldg G 1165	Quagliaroli, C
01 notes: CULINARY Supplies (uniforms, knives) are required in addition to the textbook. See the instructor for details. Uniforms are required in addition to the textbook. See the instructor for details.