Transfers ToNot transferableDescriptionThis course covers fundamental baking skills for students specializing in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, pastries, and 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 and will prepare them for entry-level baking positions as bakers or pastry chefs in the food industry. Students are required to follow the professional dress code established by the Culinary Department. Students may also participate in field trips to bakeries, commercial kitchens, or industry events to enhance hands-on learning and exposure to real-world baking operations. Five (5) high school elective credits will be awarded if a student passes the course with a minimum grade of 70%. Upon completion of VFOOD 220, students earn credit for CULN 140 through the credit by exam process.Usually HeldTue Thu 12:00pm–4:00pm 