Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class SizeNot publishedCredits3PrerequisiteHM 310, 320, and 325 with grades of "C" or better Transfers ToCSUDescriptionThis course focuses on commercial production of baked products, pastries, candies, restaurant style desserts, and wedding cakes. It emphasizes advanced baking science and commercial production. Products include European style breads, restaurant style plate presentation, frozen desserts, tortes, cakes, sauces, tarts, pulled sugar, piping, and chocolate work. This course also emphasizes the production of high quality products and professional presentation. Field trips to professional bakeries are required.Usually HeldMon Wed 5:00pm–7:05pm, Mon Wed 7:15pm–10:30pm, Mon Wed 7:15pm–10:25pm, Tue 5:00pm–6:50pm 