Baking: Intermediate Bread Preparation
Focuses on preparation of types of bread products including French rye wheat brioche and croissants. Enables the student to demonstrate different styles of presentation including rolling braiding cloverleaf parker-house single knot butter-flake comb and wreath shape. Examines production steps ingredients and commercial equipment that apply to course training.
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In their own words...
I want to learn more about cake decorating and all the different techniques. My ultimate goal is to become a cake decorator.