Transfers ToCSUDescriptionThis course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.Usually HeldMon Wed 1:05pm–3:50pm, Mon Wed 12:00pm–1:05pm, Mon Wed 8:00am–8:50am, Mon Wed 8:50am–11:50am 