Development of the skills necessary for an entry-level position in the baking and pastry industry. Topics include safety and sanitation, bakeshop terminology, proper use of equipment, weights and measures, ingredients and their functions, baker's math, baking methods and the development of basic baking skills. Students learn through a combination of lecture, demonstrations, and extensive hands-on practice.
Course ID
9650
Department
Subject
Units
0
Notes
All sections will charge a material fee of $75.00
Requisites
ADVISE: ESLN 3600 or TRST 2322 or placement in ESLN 3700 or TRST 3331; and TRST 2421 or TRST 3421
Credit type
Noncredit
Has field trips
0