Course: Professional Baking/Pastry 2

School Type:

High School

School Max Description:

Pro Baking/Pastry 2

Content Area:

Career Academies and Programs of Study: Consumer Services, Hospitality, and Tourism

Description:

This course provides further knowledge on the fundamental concepts and techniques of baking. Students are provided with additional hands-on opportunities to develop technical skills and knowledge. There is a lab fee for this course.

Course Code:

684743

Prerequisites:

Grade 12 Culinary Arts Student, Pass Professional Baking/Pastry 1

Credits:

2.0
Culinary Arts CTE

Dual Enrollment Compatible Course:

NCAA Eligible:

Textbooks

Title:

On Baking

ISBN:

9780132374569

Grading Factors:

Learn more about our grading factors. (Administrative Procedure 5121)