FSA-110: Principles of Baking-Bread Products and Cookie Doughs
- 3 Credit Hours
- Hospitality Department
- Fall 2015
Course Description
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.
FSA-110 Sections for Fall 2015
2 Sections Offered
FSA-110, Section 100
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Lecture | Brighton Campus Building 03, Room 157 | Sep 8th, 2015 – Dec 24th, 2015 | Tuesday 3:00 pm - 3:50 pm |
Type | Lecture |
Location | Brighton Campus Building 03, Room 157 |
Date(s) | Sep 8th, 2015 – Dec 24th, 2015 |
Day / Time | Tuesday 3:00 pm - 3:50 pm |
***When registering for the lecture, CRN# 15181, FSA 110-100, you must also register for the laboratory, CRN# 15182, FSA 110-105***
***Registration is restricted to students in the following majors: Hospitality, LA10, and LA52***
FSA-110, Section 105
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Laboratory | Brighton Campus Building 03, Room 140 | Sep 8th, 2015 – Dec 24th, 2015 | Tuesday 4:00 pm - 7:50 pm |
Type | Laboratory |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Sep 8th, 2015 – Dec 24th, 2015 |
Day / Time | Tuesday 4:00 pm - 7:50 pm |
***When registering for the laboratory, CRN# 15182, FSA 110-105, you must also register for the lecture, CRN# 15181, FSA 110-100***
***Registration is restricted to students in the following majors: Hospitality, LA10, and LA52***