CHRM 1990 - Practical Baking Exam 1

0.5 Credits
This course is a practical exam to assess a student’s readiness to progress into the second year of the Culinary Arts and Management/baking and pastry option. (Formerly Skills Demonstration for Bakers)

Prerequisites: (2) All first-year courses for Culinary Arts and Management/baking and pastry option are completed or near completion; and instructor approval must be completed prior to taking this course.
Lec: 0 Lab: 1.5 Cr: 0.5

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