Official Course Description: MCCCD Approval: 06/26/90
HRM233AB 19906-19915	LEC LAB	0.50 Credit(s) 2.50 Credit(s)	0.50 Period(s) 7.50 Period(s)
Culinary Arts II (Bakery/Pastry)
Theory and practice in operating a baking unit in a commercial kitchen. Experience in planning, ordering, scheduling, and producing baked goods. Includes yeast breads, sweet breads, quick breads, cakes, pies, pastry, puff pastry, and cookies. Emphasis on quality hand production, merchandising, and cost controls. Prerequisites: Admission to program or permission of department. Corequisites: HRM231 and HRM235.