BAKE 243A — Advanced Bakery Operations
Formerly CULAR 243A. This capstone course focuses on bakery and pastry production for a professional bakery/café outlet. Students learn the theories behind quantity production of baking and pastry products including a variety of breads, baked goods, savories, pastries, pies, cakes, tarts, celebration, and holiday desserts. Note: Proof of TB clearance is required on the first day of class.