Catalog Number
10316130
Credits
2.00
Description

Students will learn baking theory through online and workbook exercises and then apply this theory in class by utilizing the equipment and ingredients used in commercial baking to prepare yeast breads, quick breads, pies, cakes, and cookies and other products. The course will reinforce the knowledge and skills the student has learned in previous courses including practical kitchen safety & sanitation, mise en place, product identification, and scaling & product utilization. Prerequisites: Introduction to Food Production 10316125 and Sanitation for Food Service Operations 10316112 or ServSafe Food Manager Certification

Requirements
012543

Prerequisites: Introduction to Food Production 10316125 and Sanitation for Food Service Operations 10316112 or ServSafe Food Manager Certification

No upcoming class results