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FSSĀ 2247C BAKING AND PASTRIES II 3 Credits 5 lab hours

BAKING AND PASTRIES II Prerequisites: FOS 2201, FSS 1246C, and FSS 2251 The student will apply advanced techniques in the baking science and be able to demonstrate production management procedures in the pastry department. Students will prepare a variety of pies, tarts, and meringues. Modern trend low-fat desserts will be produced. Students must successfully pass written and practical pass written and practical examinations covering a variety of cooking techniques. (Special Fee: $155.00)