Transfers ToNot transferableDescription<b><font color="7A0018">Begins Fall 2025</b></font><br> This is a course designed to introduce basic bakery production. With the growing interest and demand in the food industry it is imperative that students are introduced to basics of food safety practices, quantifying recipes and understand the business sense to provide a quality product. This lecture and laboratory class will plan baked items to prepare, consider costs involved making that product and in the foods laboratory will produce the product. Sensory evaluation techniques and quality control will be taught and practiced.Usually HeldWed 11:00am–2:10pm 