FDSR 1578 with "D" or better
The study and practice of the principles, standards and procedures involved in quality bakery product production. Duties involve all areas of planning, practice and preparation, and sanitation within the bakery lab. Students will rotate through stations including donuts and pastries, fancy desserts, cookies, cakes and pies, yeast products, breads and rolls. Emphasis is on improving the basic skills and procedures involved in practical baking for quantity food production. Students are assigned thirteen weeks to this lab.