Course Details

Course Number

10316102

Credits

2.00

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.

Class Details

Days & Times Room Instructor Meeting Dates
Tuesday, Wednesday, Thursday 7:30AM - 1:00PM E110-Wausau Campus Culinary Brock Decker Oct 11 - Oct 13
Monday 9:30AM - 1:00PM E110-Wausau Campus Culinary Brock Decker Oct 17 - Oct 24
Tuesday, Wednesday, Thursday 7:30AM - 1:00PM E110-Wausau Campus Culinary Brock Decker Oct 18 - Nov 3

Mode of Instruction

In Person
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Fees

$424.20

First date to enroll

Last date to enroll

Class Status

Open

Capacity

18

Available Seats

13

Registration

This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval.