Transfers ToNot transferableDescriptionFormerly CULAR 243B. This capstone course gives students real-time professional bakery and pastry production and sales experience via LBCC's student-run Bakery. It immerses the student in hands-on practice of 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 HeldWed 9:15am–1:30pm 