This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.
- Prerequisite: BPA 150, CUL 110, CUL 160 and WBL 112
- Corequisite: None
|Clinic Coop Or Shop Hours||0|