Course Descriptions

FSA 186 - Principles of Baking-Bread Products and Cookie Doughs

3 Credits

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. The students will sample and critique their culinary creations. One class hour, four laboratory hours. Offered in both Fall and Spring Semesters.

Use links below to see if this course is offered:
Fall Semester 2024
Spring Semester 2024
Summer Session 2024