CHEF 2425 - Baking I Lab Credits: 3
To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or baking area. Activities are in a lab setting using hands-on experiences.
Prerequisite: CHEF 1300 and must hold a valid ServSafe certificate
Corequisite: CHEF 2420
Semester: Fall & Spring
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