CULN 2303

Baking & Pastry I

South Louisiana Community College · UGRD · Fall 2026

1 section

Catalog description

In this course students learn the basic baking principles and the function of common ingredients used in a commercial bakeshop. Labs are designed to provide students with hands-on experiences producing yeast dough products, quick breads, cookies, pies, pastries and meringues. Pre-requisite(s): CULN 1112 , CULN 1103 , CULN 1203 , CULN 1207 , CULN 1223 Concurrency: CULN 1219 , CULN 1233 Co-requisite(s): None

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Class #south_louisiana-0169Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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