Introduction to the commercial bakeshop, including fundamental procedures and principles of quantity baking. Lab experiences focus on the established pastry stations, scratch baking, and the production of commercial products. U.S. and metric weight measurements are used; recipe conversion based on baker's percentage is emphasized. Discussion and practice includes team-building skills and bakeshop communication. American and European style bakery and pastry products are featured. (Formerly FHD208) 6 Credits (2 Lecture - 12 Lab) Prerequisite(s): FHD137. Corequisite(s): FHD125.