This competency-based course is the first in a sequence of two designed for baking. It provides students with project-based learning experiences in the art and science of baking. Technical instruction includes orientation, resource management, weights and measures, equipment, safety and sanitation and employability skills. Emphasis is placed on ingredients and preparatory baking techniques used for basic bread, sweet yeast dough, doughnut and cruller production. The competencies in this course outline are aligned with the California High School Academic Content Standards and the California Career Technical Education Model Curriculum Standards. $90 / 90 Hrs
NOTE: Prices are subject to change without prior notice.
Slawson Occupational Center
5500 Rickenbacker Road
Bell, CA 90201
|Monday-Friday 8:00 am - 2:45 pm|