FSS 1246C Baking and Pastries I

This course teaches the terminology and practical techniques of basic baking, including ingredient identification, volume, weights and measures, and mixing types. Emphasis is on connecting the function of ingredients to a range of basic baked products, including measurements and formulas; functions of baking ingredients; safety and sanitation; yeast dough; quick breads; pastry dough; and a variety of cakes.

3 credits

Prerequisites

FOS 2201

Course Fee

Lab fee $575.