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 both American and European cake tradition. It focuses on baking methods, ingredient selection, filling, and finishing components and techniques. This course is intended for students interested in commercial bakery application.Usually HeldMon Wed 2:00pm–2:50pm, Mon Wed 3:00pm–6:10pm, Tue Thu 1:30pm–4:35pm, Tue Thu 1:45pm–4:50pm 