While I agree that's bullshit there is a grain (pardon the pun) of truth to it. One does have to be more precise about ratios when baking than when cooking. Most cooks with a little experience can pretty much eyeball all of their measurements, few bakers can.
Well, cooking is more science too. 99.99% of cooking is science, .01% is art/inspiration/let's try this and see how it works.
Tried and true methods for satisfying results > strawberry, chocolate and garlic salad.
Both are science, but with most cooking there's less precision involved and mistakes can be corrected later in the process. With baking, you have to follow procedure and use precise measurements from start to finish, otherwise your product doesn't turn out properly.