Type
Post Secondary
Credits
2.00

Utilize baking principles and procedures for producing quick breads, yeast breads, cookies, cakes and pies. Learners will calculate product costs, weigh and measure ingredients, mix, shape, bake, garnish, package and merchandise bakery products.

Conditions
Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant

Availability & Registration

We offer the following class sections for this course (10-316-102). View more class specific details and registration information by selecting a class number.

Found In These Programs