CHRM 2990 - Practical Baking Exam 2

0.5 Credits
This course is a practical exam to assess a student’s readiness to complete the Culinary Arts and Management/baking and pastry option. (Formerly Portfolio Development for Bakers)

Prerequisites: (2) All required second year courses for the 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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