Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025Class SizeNot publishedCredits2PrerequisiteHM 320 with a grade of "C" or better Transfers ToCSUDescriptionThis course covers the theory and principles of baking and pastry with an emphasis on products commonly found in retail bakeries. It focuses on rich doughs, cookies, chocolate and puff pastry applications. This course is intended for students interested in commercial applications in bakeries, restaurants, and other food service facilities.Usually HeldTue Thu 8:00am–8:50am, Tue Thu 8:00am–9:05am, Tue Thu 9:00am–12:05pm, Tue Thu 9:15am–12:20pm 