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.
|11888||Hybrid||M||August 20, 2018 - October 8, 2018||9:00am - 11:30am||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 24, 2018||September 10, 2018||0001||$5.00|