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 2017

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
LectureBrighton Campus
Building 03, Room 157
Sep 5th, 2017 – Dec 21st, 2017Thursday
3:00 pm - 3:50 pm
LaboratoryBrighton Campus
Building 03, Room 140
Sep 5th, 2017 – Dec 21st, 2017Thursday
4:00 pm - 7:50 pm
Type Lecture
Location Brighton Campus
Building 03, Room 157
Date(s) Sep 5th, 2017 – Dec 21st, 2017
Day / Time Thursday
3:00 pm - 3:50 pm
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Sep 5th, 2017 – Dec 21st, 2017
Day / Time Thursday
4:00 pm - 7:50 pm

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