Transfers ToNot transferableDescriptionDescription: A complete view of math skills for the professional baker, and applying those learned skills into costing out a recipe, and providing a menu price. The review of SPECS sheets and application of costing a recipe from start to finish will be the focus of this course, which will then provide a better understanding of assigning a menu price to ensure profits are being made. 6.00 hours lecture and 6.00 hours laboratory. (Pass/No Pass only)Usually HeldTue Thu 1:30pm–2:20pm, Tue Thu 12:40pm–1:30pm 