Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.
|In Person||08/25/2014- 12/15/2014||M||5:30PM- 9:45PM||
No Seats Available
|In Person||08/23/2014- 12/13/2014||Sat||8:30AM- 12:45PM||
2 of 18 Seats Available
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