This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.
Requisites: Take BPA-150; Take previously. Required./>Take CUL-110(S22835) CUL-160(S22847) CUL-260(S22857) BPA-150 BPA-210(S22830) BPA-260(S22834); Take either previously or concurrently. Required./>
Total Class Credits:
5
Class Credits: 1
Lab Credits: 8
Clinic Credits: 0
See Wake Tech's Baking & Pastry Arts program for additional courses and educational offerings.
Register for this course in Self Service.