Recent SemestersSpring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025Class SizeNot publishedCredits2PrerequisiteHM 320 with a grade of "C" or better Transfers ToCSUDescriptionThis course covers the theory and principles of baking and pastry. It focuses on pies, galettes, tarts, pate a choux, cheesecakes, and custard based desserts. This course is intended for students interested in commercial application in restaurants, bakeries, and other food service facilities.Usually HeldMon Wed 5:30pm–6:20pm, Mon Wed 6:30pm–9:40pm, Wed Fri 8:00am–8:50am, Wed Fri 9:00am–12:05pm 