Advanced Baking and Pastry Operations

FHD325

Theory, analysis, and application in the development, planning, and production of advanced breads, pastries, confections, cakes and desserts. Marketing, merchandising, and customer service techniques applied in a retail bakery/patisserie operation. Study of management principles applied in modern baking and pastry arts.

6 Credits: 2 Lecture, 12 Lab

Corequisites:
FHD150, FHD280

Prerequisites:
FHD276 and FHD279