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May 31, 2024
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CART 212 - Baking Skills & Development (4)
CART 212 introduces students to fundamental baking skills. Students will produce simple yeast doughs, quick bread, pies, cakes, cookies, and other baked goods sold in bakeries, restaurants, and food markets. They will identify ingredients, understand their function, recognize baking terminology, utilize culinary and baking tools and equipment, and apply recipe conversions.
Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2)
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