Baking and Pastry Production
Courses
- 102-160 — Business Law
- 109-103 — Explore Hospitality
- 109-125 — Hospitality Law & Liability
- 109-155 — Employee Relation & Leadership
- 314-120 — Science of Baking Principles
- 314-121 — Breads and Rolls
- 314-122 — Principles of Baking
- 314-123 — Cake Production and Decorating
- 314-124 — Pastry, Specialty Plated Dsrt
- 314-125 — Confections
- 314-126 — Cookies/Bars/Petit Fours Sec
- 314-127 — Custards/Mousse/Souffle/Fr Des
- 314-128 — Artisan Breads
- 314-129 — Pies, Tarts, Fillings
- 314-131 — Culinary for Bakers
- 314-132 — Bakeshop Production
- 314-140 — Fundamentals of Baking 1
- 314-141 — Fundamentals of Baking 2
- 314-142 — Custard, Mousse, Plate Dessert
- 314-143 — Pies, Tarts and Confections
- 314-149 — Baking Production
- 316-100 — Principles of Food Preparation
- 316-110 — Applied Food Service Sanitatn
- 316-115 — Culinary Nutrition