Lectures and hands-on laboratory experience with commercial production scale baking equipment for breads and rolls, cookies and crackers, and cakes and sweet doughs.
Requisites Prerequisite: Upper-class bakery science and management majors or permission of the instructor. Recommended prerequisite: GRSC 635 and 636.
When Offered One week intensive course at the American Institute of Baking (AIB) during the January intersession.
