Course Descriptions

FSA 111 - Principles of Baking-Pastries and Confections Products

3 Credits

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. One class hour, four laboratory hours.

Course Learning Outcomes
1. Explain various bakeshop terminologies
2. Demonstrate tool and equipment techniques
3. Identify various ingredients, and their uses
4. Apply different mixing techniques, baking processes and predict their outcomes
5. Apply correct food safety and sanitation techniques
6. Demonstrate proper production stages for pastries and confections
7. Demonstrate fundamental baking and confectionary techniques
8. Interpret and evaluate recipes
9. Demonstrate the ability to work as a team

Course Offered Spring only

Use links below to see if this course is offered:
Intersession 2018
Spring Semester 2018