Recent SemestersFall 2026, Summer 2026, Spring 2026, Fall 2025, Summer 2025Class SizeNot publishedCredits2PrerequisiteHM 100 with a grade of "C" or better, or placement through the assessment process. Transfers ToCSUDescription300/480) or ESLW 340 This course covers theory and principles of doughs, yeast, and pastries with emphasis in bread production, sweet and savory doughs, and egg doughs. It includes the study of croissant dough, puff dough, pate-a- choux, traditional breakfast pastries, and American cookies and teacakes. All content is intended for students interested in commercial restaurants, bakeries, and other food service facilities.Usually HeldWed Fri 8:00am–9:05am, Wed Fri 9:15am–12:20pm, Tue Thu 8:00am–9:05am, Tue Thu 9:15am–12:20pm 