CULN 105
Baking Theory and Lab.
West Virginia University · UGRD · Fall 2026
1 section
Catalog description
PR: CULN 101 and CULN 102 . Introduction to a variety of ingredients used in the baking environment. The individual components, processing, and interactions between components are discussed in relation to use in baked products. Students participate in exercises and experiments that relate to the science of baking and show the differences in baking products, ingredients, and methods of preparation.
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001
Availability not recently verifiedClass #west_virginia_university-10682Fall 2026UGRD3 credits
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