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:
684733
Prerequisites:
Grade 12 Culinary Arts Student; Pass Professional Cooking 1
Credits:
2.0
2.0 Culinary Arts CTE
Dual Enrollment Compatible Course:
No
NCAA Eligible:
No
Textbooks
Title:
On Cooking
ISBN:
9780137155767
Grading Factors:
Learn more about our grading factors. (Administrative Procedure 5121)
