Course Descriptions

FSA 111 - Priniciples of Baking-Pastries and Confections Products

This course covers instruction in the foundations of baking and confectionery, including theory, demonstrations and hands-on cooking. Students will explore various pastry preparation and cooking techniques, as well as a variety of confections, pies, tarts, syrups, icings, sauces, custards, creams, and chocolates. They will sample and critique their culinary work.

3 Credits



Use links below to see if this course is offered:
Fall Semester 2014
Spring Semester 2014
Summer Session 2014

CN=MCC-Notes03/O=MCC

mcc-web02.monroecc.edu