|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.
|Course may be repeated for credit when the topic varies:||N|
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