FSS 1246C Baking and Pastries I

Students learn 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, decorating desserts, and kitchen sanitation.

3 credits

Prerequisites

FOS 2201 with a grade of C or higher

Course Fee

Lab fee $575, Fall 2026 only; Lab fee $650 Spring 2027, Summer 2027