This program develops the skills you need to work in entry-level baking and pastry positions in a wide variety of establishments. You will learn how to produce commercial quantities of the following: Breads and rolls Sweet dough Plain and sweet pastry Danish and puff pastry Cookies Shortbreads Cakes Desserts Your training will consist of classroom instruction, practical lab work, and off-campus work experience. It will also include sanitation and safe equipment usage and inspection, and basic bakery management using software.

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