Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections.

Lecture Hours: Lecture 2 hours per week.
Recitation and Laboratory Hours: Laboratory 3 hours per week.
Prerequisites: HRI 115 and CUL 106 or approval by the program.
Corequisites: HRI 115 and CUL 106 or approval by the program.

Notes: An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. This price is discounted 50% to $12.50 per credit hour for the 2026-2027 academic year only.

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