Transfers ToCSUDescriptionThis introductory course in baking and pastry arts offers intensive hands-on laboratory training in a professional baking environment. Emphasis on production and quality control of baked goods. Laboratory classes focus on basic production techniques for yeast dough and other leavened dough, batters and mixes, cookies, pastries, pies, fillings, toppings, and presentation of these items.Usually HeldMon 4:00pm–4:50pm, Mon 5:00pm–7:50pm, Tue 4:00pm–6:50pm, Mon 11:00am–1:15pm 