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FSDT-2242 - Ind Prof Hands On-Baking/Pastry

Comprehensive hands on exam designed to reflect industry standards for professional pastry chefs and bakers. This exam is used to prove that our students are skilled and prepared to enter the work force.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
0.5
Prerequisites
  • Take FSDT-1126 FSDT-1127 FSDT-2140
Corequisites
None
Return to Food Service/Hospitality