BAKE 243A - Advanced Bakery Operations
- Recent Professors
- Chris Sohn Young
- Recent Semesters
- Spring 2027
- Class Size
- Not published
- Difficulty
- 4.0Lightout of 10
- Credits
- 4
- Prerequisite
- CULAR 20 and BAKE 241 and BAKE 242 .
- Spring 2027 Sections
- View Spring 2027 sections of BAKE 243A
- Transfers To
- Not transferable
- Description
- Formerly CULAR 243A. This capstone course focuses on bakery and pastry production for a professional bakery/café outlet. Students learn the theories behind quantity production of baking and pastry products including a variety of breads, baked goods, savories, pastries, pies, cakes, tarts, celebration, and holiday desserts. Note: Proof of TB clearance is required on the first day of class.
- Usually Held
- Wed 8:00am–9:15am