Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan design. Prerequisites: None.
|12642||Hybrid||W||August 21, 2019 - October 9, 2019||5:00pm - 7:30pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 26, 2019||September 11, 2019||0001||$5.00|