CA 163A — Beginning Baking and Pastry

Students are introduced to the fundamentals of baking and pastry production, including food safety and sanitation and culinary math in relation to recipe comprehension, conversion and costing from the point of view of bakers percentages. Focus is on classical baking and pastry techniques.

Part of

• Baking and Pastry, 1-yr Certificate
• Commercial Baking, Certificate of Completion

Source ↗

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