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FSSĀ 1246C BAKING AND PASTRIES I 3 Credits 5 lab hours

BAKING AND PASTRIES I Prerequisites: FOS 2201 and FSS 2251 Students apply the fundamentals of baking science and pastry preparation to produce a variety of bread products and pastries. Special emphasis is given to the application of advanced techniques in bakery management and the use and care of equipment normally found in bake shops. Preparation of breads and rolls, classical cakes and icings. Student must pass written and practical baking examination covering a variety of techniques and procedures. (Special Fee: $155.00)

Restaurant and Food Service Management

...Issues in the Hospitality Industry; FSS 1240C, Classical Cuisine; FSS 1246C, Baking and Pastries I...