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
Petition required:N
Course may be repeated for credit when the topic varies:N
Return to course list
View District Syllabus