Course Descriptions

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.

3 Credits



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

CN=MCC-Notes02/O=MCC

mcc-web01.monroecc.edu