Course Information

Professional Baking Basics (BKG 209)

Term: 2020-21 Academic Year Spring Semester


There is not currently a faculty member for this course


The Professional Baking Basics course provides students with the basic knowledge needed to understand the day-to-day operation of a free-standing bakery or hotel bakery department. Students will be involved in all aspects of baking preparation including a strong emphasis on display, marketing, and sales aspects. Pre-requisite: CUL-101. Offered: Fall, Spring