A study of the basic baking ingredients and how they function in the baking process. Practical application in preparation of pies, cakes, yeast breads and pastries as they would be prepared in hotel and restaurant kitchens. A wide variety of pastry and dessert products are prepared by students and many are utilized in the campus Dining Services facilities. Skills in recipe interpretation and conversion, accuracy in weighing of ingredients, proper mixing methods, and correct baking procedures are emphasized. (NOTE: Products will be prepared using flavored liqueurs and other spirits. Refer to CULA 101.) Prerequisites: CULA 101 and CULA 102. (F)