Course description
This course provides the student with an understanding of accuracy, techniques, methodologies, and principles in order to support their growing practica skills. Students will learn all practical basic preparation methods and general terminology related to the baking and pastry industry. Students will gain knowledge of operating kitchen equipment properly and safely in a professional enviroment.
Course details
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Registration dates
Not all courses are offered each term.
Spring 2026 registration is open.Fall 2026 registration opens June 29, 2026.
Delivery options
In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration
Online - Asynchronous: 100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates
Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates
Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery