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 or ServSafe® Food Manager Certification

Introduction to Food Production
Sanitation for Foodservice Operations


Course: Introduction to Baking (23516)

In Person
Location: Wisconsin Rapids
Duration: 1/22/2024 - 5/13/2024

Days & Time:

Mon: 8:30 AM - 12:50 PM


T122 Culinary Classroom WR


Ryan Petrouske

Tuition and Fees: $446.40

Out of State Tuition and Fees: $592.60

Status:Active Seats Available:8

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Introduction to Baking

Catalog #10316130