June 12, 2019
August 14, 2019

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Students will learn fundamentals of baking science. Emphasis is placed on the principles of baking, chemistry, formulas, the use of weights and measures, identification, and use and care of equipment normally found in the bakeshop. Production of rolls, folded dough, pies, cookies, breads, cakes, icing, creams, tortes, and meringues. Students will apply the knowledge of laws and regulations relating to safety and sanitation in the kitchen. Whole dessert presentations and creative plate presentations are also emphasized.


To register for the class, please visit:

Program Manager
Carrie Prince
Culinary Arts Manager
PH: 419.998.2945PH: 419.998.2945
FAX: 419.998.2994