CHEF 241 — Baking Fundamentals II

More advanced baking and bread making techniques are covered in this course with emphasis on the more advanced elements of quantity production. Students work with a variety of products and ingredients. May be repeated up to 4 credits.

Part of

• Culinary Arts - Baking & Pastry - Certificate of Completion
• Hospitality and Tourism - Associate of Applied Science
• Hospitality and Tourism (Food & Beverage) - Associate of Applied Science
• CHEF-CULINARY ARTS (CHEF)

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