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]