BAKE 121 Patisserie III

Introduces students to the experience of managing, training, and mentoring fellow classmates.  Students help manage given assignments and will rotate through restaurant stations throughout the quarter.  Students will be expected to practice a high level of previously learned competencies in knife skills, sanitation, proper handling and storage of product, managing, training, and working under stringent time guidelines.  Students are expected to uphold high levels of professionalism.

Credits

7