HPMGT 135 - Commercial Baking: Advanced
- Recent Professors
- Whisenant, MarcusDickinson, Donald
- Recent Semesters
- Spring 2027
- Class Size
- 18 students
- Difficulty
- 4.3Lightout of 10
- Credits
- 3
- Prerequisite
- HPMGT 134
- Spring 2027 Sections
- View Spring 2027 sections of HPMGT 135
- Transfers To
- Not transferable
- Description
- This advanced baking course covers cakes, icings, decorating skills, frozen desserts, tortes, and pastries. Volume production skills are also emphasized.
- Usually Held
- Mon 9:00am–3:30pm