Principles of Baking*

About this Course

Introduces students to the basic techniques and procedures required to prepare baked goods in a commercial setting, with emphasis on ingredient identification/function, scaling and proper mixing methods. Hands on laboratory training include the basic techniques used to prepare bread, pies, cookies, cakes, and baked custards.

This course is also available as a Credit Division class. Prices may vary.

Course Details

Continuing Ed / Non-Credit
Tuition: $735
Subject: HOSP 0102

Sections Offered

Section: NC1 CRN: 16669
Location: W121
Type: Traditional
Instructor: Lisa Maronian
08/28/2024 - 12/16/2024
5:00 pm - 9:30 pm
No Class on: 11/27