FSA 186 - Principles of Baking-Bread Products and Cookie Doughs
Start Date: 09/01/2006 - End Date: 08/31/2008
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.