Recent SemestersSpring 2026, Spring 2025Class Size18–20 studentsCredits3PrerequisiteCACM 212 with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis course builds and enhances the basic baking skills obtained throughout the beginning labs and basic baking & pastry course. Emphasis is on commercial bakeries specializing in breads, cakes and designs. Techniques introduced are in design, types, shaping, decorating, planning stages, and storage. Techniques using chocolate and frozen dairy are introduced. This course includes management, production process and procedures. This course is designed for students interested in commercial bakeries and specialty cake shops.Usually HeldFri 7:00am–5:00pm, Mon Tue 2:35pm–4:00pm, Mon Tue 4:10pm–7:35pm, Wed Thu 2:35pm–4:00pm 