Course Details

Course Number

10316102

Credits

2.00

Subject

Culinary Arts

Description

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.

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.

Class Number Status Start/End Date Last Date to Register Instruction Mode Campus Meeting Information Pricing
20689
Open
Oct 11 –
Nov 3
Oct 12 In Person Wausau
Oct 11 – Oct 13
Tuesday, Wednesday, Thursday
7:30AM - 1:00PM
E110-Wausau Campus Culinary
Brock Decker
Oct 17 – Oct 24
Monday
9:30AM - 1:00PM
E110-Wausau Campus Culinary
Brock Decker
Oct 18 – Nov 3
Tuesday, Wednesday, Thursday
7:30AM - 1:00PM
E110-Wausau Campus Culinary
Brock Decker
$424.20
20690
Open
Oct 11 –
Nov 3
Oct 12 In Person Wausau
Oct 11 – Oct 13
Tuesday, Wednesday, Thursday
1:00PM - 6:30PM
E110-Wausau Campus Culinary
Travis Teska
Oct 17 – Oct 24
Monday
3:00PM - 6:30PM
E110-Wausau Campus Culinary
Travis Teska
Oct 18 – Nov 3
Tuesday, Wednesday, Thursday
1:00PM - 6:30PM
E110-Wausau Campus Culinary
Travis Teska
$424.20

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