Fall 2018
Baking Theory and Retail Operations CUL119
3.00 Credit
Flex Start Flex Start Classes

Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan design. Prerequisites: None.

Class Availability: started
Class has already started
Class Number Delivery Days Dates Times Type
11888 Hybrid M August 20, 2018 - October 8, 2018 9:00am - 11:30am Lecture
Flex Start Class
Concurrent enrollment recommended for CUL119(11888) and CUL217(11836)
Courses in this recommended course sequence may require prerequisites. In order to secure enrollment in all courses within the sequence, please contact Enrollment Services to assist with the registration of courses with prerequisites.
Last full refund date Student Last Date to Withdraw Section no. Class Fees
August 24, 2018 September 10, 2018 0001 $5.00

Books and Materials

  • How Baking Works: Exploring the Fundamentals of Ba (Required)
  • 3rd edition (NA)
  • ISBN: 9781119086918
  • Publisher: John Wiley & Sons, Incorporate
  • Author: Figoni
  • Type: eBook
  • Estimated Price: $32.00 (new)
  • Used Retail Price is $0.00; eBook type is Hybrid; eBook format is VitalSource Bookshelf;
  • How Baking Works (Required)
  • 3rd edition (2011)
  • ISBN: 9780470392676
  • Publisher: John Wiley & Sons, Incorporate
  • Author: Figoni
  • Type: Textbook
  • Estimated Price: $45.00 (new)
  • Used Retail Price is $33.75; Title is a rental title
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  • Komatke Hall C
  • KOM C 109