Advanced Baking and Pastry Operations
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) Prerequisite(s): FHD276 and FHD279. Corequisite(s): FHD150 and FHD280.