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CUL 160Baking I
Wake 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 · 5 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 2171Class #313463 | We · 5:00 – 5:50 PMWe · 6:00 – 9:50 PMAug 17 – Dec 16 | Building L 036C | Kugelmann, Richard R. |
| 2101Class #315550 |