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FSDT-2225 - Baking/Pastry Rest Fund

Running a full service restaurant. Even as a Pastry Chef you need to be able to work and understand all capacities in a working restaurant. Job descriptions of the areas worked in this class are: chef de cuisine, dining room manager, pastry chef/baker and dishwasher.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
3
Prerequisites
  • Take FSDT-2510
Corequisites
None
Return to Food Service/Hospitality