Description: Theoretical and practical foundation in baking practices. Develop skills and knowledge that meet American Culinary Federation standards for quality handcrafted products. Emphasis on recognizing quality standards, cost controls, labor controls, marketing and packaging. Field trips may be required. Industry experience at a community event or function may be required.
Prerequisites: HOSP-1020 Sanitation and Safety or concurrent enrollment, and HOSP-1030 Basic Food Preparation or concurrent enrollment, or departmental approval: industry-related experience.
Hours: 3 Lecture: 1 Lab: 6
Fees: $25.00
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