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Culinary Baking Fundamentals

Class Number: CULINARY 10316120-1 - Culinary Baking Fundamentals
Offering Status: Open
Academic Level: Post_Secondary
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Course Description

10-316-120 CULINARY BAKING FUNDAMENTALS ...understand basic baking principles and develop knowledge of the functions/appropriate usage of the ingredients used in production baking. Learn how different types of bakery products are classified and ingredient cost-outs are calculated. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Baking and Pastry Certificate; must take with 10-316-121 Culinary Baking Applications)

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

What will I learn?

  1. Apply principles of sanitation, safety, and personal hygiene.
  2. Examine the basic food science principles related to baking.
  3. Explain the basic baking principles.
  4. Identify a variety of basic baked products.
  5. Demonstrate the ability to select, operate, and maintain a variety of equipment, utensils,and tools used in baking.
  6. Identify proper scaling and measurement techniques.
  7. Identify and formulate recipe conversions.

Class Details

Class Number:
CULINARY 10316120-1 - Culinary Baking Fundamentals
Location:
NWTC Green Bay
Date:
-
Delivery:
In-Person
Term:
2026 Spring Session 1

Meetings Times

Dates Day(s) / Time Location
1/21/2026 - 3/16/2026 Monday/Wednesday
9:30 AM - 11:20 AM
Green Bay Campus Room BT315

* Cost displayed is based on in-state residency. Back to cost