Post Secondary

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.

Pre/Corequisite: 10-316-101 CULINARY FUNDAMENTALS and 10-316-100 SANITATION FOR FOOD SERVICE OPERATIONS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.

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