HOT 226(2-3-3)
Commercial Baking II
This course is a continuation of HOT 225. Students will learn about merchandising and sales, ingredient function, and bakery chemistry through lectures and bakery visitations. Through hands-on labs, students will learn commercial production techniques in puff pastry, eclair paste, breads and rolls, doughnuts, tarts, and petit fours. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 225