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Introduction to Baking

Students will learn baking theory through online and workbook exercises and then apply this theory in class by utilizing the equipment and ingredients used in commercial baking to prepare yeast breads, quick breads, pies, cakes, and cookies and other products. The course will reinforce the knowledge and skills the student has learned in previous courses including practical kitchen safety & sanitation, mise en place, product identification, and scaling & product utilization. Prerequisites: Introduction to Food Production 10316125 and Sanitation for Foodservice Operations 10316112

Pre-Requisites
Introduction to Food Production
Sanitation for Foodservice Operations

Classes


Course: Introduction to Baking (24347)

In Person
Location: Wisconsin Rapids
Duration: 1/26/2026 - 5/18/2026

Days & Time:

Mon: 8:30 AM - 12:50 PM

Facility:

T122 Culinary Classroom WR

Instructor:

Ryan Petrouske

Tuition and Fees: $477.10

Out of State Tuition and Fees: $629.96

 Status:Closed Seats Available:N/A

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Introduction to Baking
Catalog #10316130
Undergraduate

Mid-State serves the diverse and changing educational needs of central Wisconsin communities. We offer a range of opportunities for people in all walks of life: for recent high school graduates just beginning their college experience, for those wishing to transfer to a four-year college or university, for others wanting to change or enhance their careers, and for those who depend upon the college for learning in their “leisure years.”

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