Last Updated 10/21/2014 1:21 AM
This is where the novice or professional baker learn the basics of breads, muffins, appetizers, sweet and savory pies, cookies, cakes and pastries. Taught in a commercial kitchen with the highest and safest standards, and introduced through lecture and hands-on application. Learn proper equipment use and basic maintenance. Learn why eggs whip and how bread rises. Instruction includes trouble-shooting on how to avoid mistakes.
1 hours lecture 6 hours labratory
Credit course taken for grade or for credit/no credit