CHRM 2230 Baking Production

0.0 - 12.0 - 4.0

Prerequisite

(1) CHRM 1990

Course Description

This class gives practical experience in preparation of retail bakery products to include breads, rolls, breakfast pastries, cookies, pies, tarts, and cakes. Students learn to meet production demands based on needs and customer expectation and satisfaction. It ties theory learned in other courses (e.g., sanitation, nutrition, purchasing) into these experiences in a practical way so that students develop and increase their baking techniques and kitchen sense.