Last Updated 5/22/2013 1:18 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.

Units	3 unit
Hours	1 hours lecture 6 hours labratory
Length	17 weeks
Graded	Credit course taken for grade or for credit/no credit
Classification	Liberal arts " sciences education courses
Version	01

Scheduled Sections