Recent SemestersSpring 2027, Winter 2027, Fall 2026, Summer 2026, Spring 2026Class Size24 studentsCredits3PrerequisiteHOSP 003 Transfers ToNot transferableDescriptionIntroduction to baking and pastry techniques for use in a commercial kitchen. Special focus on: the study of ingredient functions, product identification, and weights and measures. Topics include: the preparation of yeast-raised dough mixing methods, roll-in dough, pie dough, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. No credit if taken after CUL 154A. Total of 36 hours lecture and 54 laboratory.Usually HeldFri 8:30am–2:20pm, Sat 8:30am–12:30pm, Sat 8:30am–12:45pm 