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 2016

With the following scheduling option(s)

1 Section Offered

FSA-110, Section 105

CRN #15182
Traditional (In-Person)

Instructor(s)

Jennifer Basch

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
Lecture/LabBrighton Campus
Building 03, Room 157
Sep 6th, 2016 – Dec 22nd, 2016Tuesday
3:00 pm - 3:50 pm
Lecture/LabBrighton Campus
Building 03, Room 140
Sep 6th, 2016 – Dec 22nd, 2016Tuesday
4:00 pm - 7:50 pm
Type Lecture/Lab
Location Brighton Campus
Building 03, Room 157
Date(s) Sep 6th, 2016 – Dec 22nd, 2016
Day / Time Tuesday
3:00 pm - 3:50 pm
Type Lecture/Lab
Location Brighton Campus
Building 03, Room 140
Date(s) Sep 6th, 2016 – Dec 22nd, 2016
Day / Time Tuesday
4:00 pm - 7:50 pm

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