This course is a production-based lab engaged in large quantity baking for the wholesale market that reinforces skills and competencies from TCI-113 and TCI-114. Students apply culinary math techniques to determine baking formulas for specific yields, and perform yield tests to insure accuracy and consistency of products. Finishing techniques and proper sanitary handling of finished goods will be emphasized. Lectures will reinforce proper procedures in mixing, make-up and baking methods. Students will be required to evaluate and critique each item prepared to enhance the quality, appearance and salability.