Catalog Number: 10316104
...introduces learners to the principles and techniques used in the preparation of high-quality baked goods and pastries. Students develop skills in breads, muffins, biscuits, custards, pies, cakes, pastries and specialized desserts. Skills include creaming, blending, meringues, straight dough, custards and frozen desserts. Safety, sanitation and cost control concepts are applied.
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|Spring 2018||01/22/2018 TO 05/11/2018|
|Summer 2018||06/04/2018 TO 08/17/2018|
|Fall 2018||08/27/2018 TO 12/21/2018|