Mar 28, 2024  
2021-2022 Course Catalog 
    
2021-2022 Course Catalog [ARCHIVED CATALOG]

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CHRM 2230 - Baking Production


4 Credits
This class gives practical experience in preparation of retail bakery products to include breads, rolls, breakfast pastries, cookies, pies, tarts, and cakes. Students learn to meet production demands based on needs and customer expectation and satisfaction. It ties theory learned in other courses (e.g., sanitation, nutrition, purchasing) into these experiences in a practical way so that students develop and increase their baking techniques and kitchen sense.

Prerequisites: (1) CHRM 1990  must be completed prior to taking this course.
Lec: 0 Lab: 12 Cr: 4


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