FSA-110

Principles of Baking-Bread Products and Cookie Doughs

This course covers instruction in the foundations of baking including theory, demonstrations and hands-on cooking. Students will engage in various bread and cookie preparation techniques including quick breads, yeast breads, enriched and laminated doughs, as well as a variety of cookie mixing methods. They will sample and critique their culinary work.

FSA-110 Sections for Fall 2015

With the following scheduling option(s)

2 Sections Offered

FSA-110, Section 100

CRN #15181
Traditional (In-Person)

Instructor(s)

Gerald Brinkman

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LectureBrighton Campus
Building 03, Room 157
Sep 8th, 2015 – Dec 24th, 2015Tuesday
3:00 pm - 3:50 pm
Type Lecture
Location Brighton Campus
Building 03, Room 157
Date(s) Sep 8th, 2015 – Dec 24th, 2015
Day / Time Tuesday
3:00 pm - 3:50 pm

***When registering for the lecture, CRN# 15181, FSA 110-100, you must also register for the laboratory, CRN# 15182, FSA 110-105***

***Registration is restricted to students in the following majors: Hospitality, LA10, and LA52***

FSA-110, Section 105

CRN #15182
Traditional (In-Person)

Instructor(s)

Gerald Brinkman

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LaboratoryBrighton Campus
Building 03, Room 140
Sep 8th, 2015 – Dec 24th, 2015Tuesday
4:00 pm - 7:50 pm
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Sep 8th, 2015 – Dec 24th, 2015
Day / Time Tuesday
4:00 pm - 7:50 pm

***When registering for the laboratory, CRN# 15182, FSA 110-105, you must also register for the lecture, CRN# 15181, FSA 110-100***

***Registration is restricted to students in the following majors: Hospitality, LA10, and LA52***