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||01/26/2015- 05/11/2015||M||5:30PM- 9:45PM||
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|In Person||01/17/2015- 05/09/2015||Sat||9:00AM- 1:15PM||
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