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FSSĀ 1050C BAKING INDGREDIENTS AND TECHNOLOGY 3 Credits 1 lab hours

BAKING INDGREDIENTS AND TECHNOLOGY Prerequisite and/or Co-requisite: FOS 2201 This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Students will learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages, disadvantages, and operational requirements of various equipment will also be covered. (Special Fee: $50.00)