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Delaware County Community College, Serving Delaware and Chester Counties

CUL 150 - Baking and Pastry Foundations I

Students are introduced to the principles of baking, and to the skills and techniques needed for production of baked goods and pastries for commercial foodservice. Topics include planning, selecting ingredients, scaling, mixing, baking, assembling, and decorating. Students will practice hands-on development of these skills in a professional kitchen.
Credit Hours: 3
Lecture Hours: 2
Lab Hours: 2

Course Prerequisites: MAT 050 or placement test