Baking Fundamentals
Course #10316102- Type
- Post Secondary
- Credits
- 2.00
- Subject
- Culinary Arts
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
- Student has satisfied all of the following: [Student has completed or is in process of completing all of the following course(s): CULINARY 10316100 - Sanitation For Food Service Op, CULINARY 10316101 - Culinary Fundamentals] And Student has satisfied all of the following: [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.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Fall | 
Open |
Oct 7 –
Oct 30
|
Aug 31 | In-Person | Wausau Main Campus |
Oct 7 – Oct 30
Monday
10:00 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
Oct 7 – Oct 30
Thursday, Tuesday, Wednesday
08:00 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
|
View Rates |