CHEF 213

Bakery Management I

New Mexico State University-Main Campus · UGRD · Fall 2026

1 section

Catalog description

Fundamentals of baking from a supervisory/management perspective. Exposure to commercial equipment and processes. Introduction to commercial alternatives to scratch-preparation methods. Crosslisted with: HOST 213. Restricted to Community Colleges only. May be repeated up to 3 credits.

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Class #new_mexico_main_campus_2-CHEF213Fall 2026UGRD3 credits

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