Spring 2020
Commercial Baking Techniques CUL113
3.00 Credit
Flex Start Flex Start Classes

Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.

Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to: http://www.estrellamountain.edu/institutes/culinary-institute/clubs-events For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.

Class Availability: Open
9 of 18 seats available
Instructor
Class Number Delivery Days Dates Times Type
16706 In Person TR January 14, 2020 - March 6, 2020 4:30pm - 8:40pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
January 21, 2020 February 4, 2020 0001 $100.00

Books and Materials

Also CUL 127 and 213
  • Advanced Bread and Pastry (Required)
  • 1st edition (NA)
  • ISBN: 9781133714903
  • Publisher: Cengage Learning
  • Author: Suas
  • Type: eBook
  • Estimated Price: $23.99 (new)
  • Used Retail Price is $0.00; eBook type is Web; eBook format is BryteWave Format;
  • Advanced Bread & Pastry (Required)
  • (2009)
  • ISBN: 9781418011697
  • Publisher: Cengage Learning
  • Author: Suas
  • Type: Textbook
  • Estimated Price: $136.00 (new)
  • Used Retail Price is $102.00; Title is a rental title
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Location

  • Estrella Mountain Community College
  • Komatke Hall C
  • KOM C 109