Introduction to Baking

Course Code

CUA 145



Provides the student with the fundamentals of baking terminology principles of baking and the characteristics of the functions of the main ingredients that is used in bakery production. Orients student to use commercial equipment tools and provides the student with the fundamentals of basic yeast-raised production and quick breads white bread rolls variety grain breads specialty breads sweet yeast-raised products and quick bread fundamentals of basic cake pie pastry and cookie production. Enables the student to produce a variety of cakes pies pastries cookies and assorted dessert items in a commercial kitchen.

Related Programs

Take the next step to a rising career

Fill out this form for more info on your career tech program of choice.

* indicates required

In their own words...

I chose EGTC because I heard through my school it was the best, because it allowed me to get my certificate and still be on time with high school.

Tyler Snow
Cosmetology Student