Culinary Fundamentals for Baking Professionals

BAKG2002

  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisites: BAKG1002, BAKG1003.
  • Course Equivalencies:
  • Open Studies: Not Available
  • Credits: 3.00

Students successfully completing this course will demonstrate a practical and theoretical knowledge of food preparation methods in a culinary environment.

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