CHRM 2990 Practical Baking Exam 2

0.0 - 1.5 - 0.5

Prerequisite

(2) All required second year courses for the Culinary Arts and Management/baking and pastry option are completed or near completion; and instructor approval - must be completed prior to taking this course.

Course Description

This course is a practical exam to assess a student's readiness to complete the Culinary Arts and Management/baking and pastry option.  (Formerly Portfolio Development for Bakers)