Course Description
 
 
Quantity Bakeshop Production
 
(4-2-4) Advanced baking techniques to include
volume production of a variety of breads and
desserts. Demonstrate advanced baking techniques
in the quantity production of breads and desserts
to meet commercially acceptable standards.
Licensing/Certification Agency: American Culinary
Federation Educational Institute
Required Prerequisites: PSTR-1301 and CHEF-1305
with a minimum grade of C.
 
Semester hours:4
Lecture hours:2
Lab hours:4
Fees: 
Petition required:N
Course may be repeated for credit when the topic varies:N
 
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