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.
|23683||In Person||TR||August 25, 2020 - October 16, 2020||4:30pm - 8:40pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 31, 2020||September 15, 2020||0001||$100.00|