BAKING FUNDAMENTALS Class #20689
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 |
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.