Recent SemestersFall 2026, Spring 2026, Fall 2025Class Size20–30 studentsCredits1PrerequisitePrerequisites: CUL 213 or CUL 215 or Current ServSafe Food Protection Manager certification or Current ServSafe California Food Handler card or Concurrent enrollment in any one of the above. Transfers ToCSUDescriptionIntroduces the student to the basic skills needed for professional baking. Enables the student to learn and practice the skills and methods of the production of bread, desserts, and other baked goods using quantity production techniques.Usually HeldFri 10:00am–10:50am, Fri 10:00am–1:10pm, Fri 11:00am–2:05pm, Fri 11:00am–2:10pm 