Home Programs & Courses Full-Time Baking and Pastry Production

Baking and Pastry Production

Course Code CMBK-105
Lecture hours per week
Lab hours per week 4
Course Availability: Open

The learner will demonstrate the basic principles of baking and develop the skills necessary for success in a large scale baking environment. Emphasis will be placed on technique, terminology, organization, professionalism, safe handling and storage of products.