Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.
|16706||In Person||TR||January 14, 2020 - March 6, 2020||4:30pm - 8:40pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|January 21, 2020||February 4, 2020||0001||$100.00|