314 courses
21 courses · Waukesha County Technical College · Fall 2026
- 314 120 — Science of Baking Principles.1 section
- 314 121 — Breads and Rolls.1 section
- 314 122 — Principles of Baking.1 section
- 314 123 — Cake Production and Decorating.1 section
- 314 124 — Pastry, Specialty Plated Dsrt.1 section
- 314 125 — Confections.1 section
- 314 126 — Cookies/Bars/Petit Fours Sec.1 section
- 314 127 — Custards/Mousse/Souffle/Fr Des.1 section
- 314 128 — Artisan Breads.1 section
- 314 129 — Pies, Tarts, Fillings.1 section
- 314 131 — Culinary for Bakers.1 section
- 314 132 — Bakeshop Production.1 section
- 314 134 — Baking Pastry Prod and Mgmt 1.1 section
- 314 135 — Baking Pastry Prod and Mgmt 2.1 section
- 314 140 — Fundamentals of Baking 1.1 section
- 314 141 — Fundamentals of Baking 2.1 section
- 314 142 — Custard, Mousse, Plate Dessert.1 section
- 314 143 — Pies, Tarts and Confections.1 section
- 314 149 — Baking Production.1 section
- 314 157 — Internship - Baking and Pastry.1 section
- 314 158 — Internship - B&P Management.1 section
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