FSS 1246C Baking and Pastries I

In this course, students are introduced to baking fundamentals, baking ingredients, baking equipment use, scaling of ingredients and mixing methods.  Special emphasis is given to demonstration and practical baking of yeast doughs and non-yeast doughs, assorted desserts and decorating desserts and kitchen sanitation.

 

3 credits

Prerequisites

FOS 2201 with a grade of C or higher

Course Fee

Lab fee $575.