FSA-110: Principles of Baking-Bread Products and Cookie Doughs
- 3 Credit Hours
- Hospitality Department
- Fall 2017
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 2017
1 Section Offered
FSA-110, Section 105
CRN #15182
Traditional (In-Person)
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Lecture | Brighton Campus Building 03, Room 157 | Sep 5th, 2017 – Dec 21st, 2017 | Thursday 3:00 pm - 3:50 pm |
Laboratory | Brighton Campus Building 03, Room 140 | Sep 5th, 2017 – Dec 21st, 2017 | Thursday 4:00 pm - 7:50 pm |
Type | Lecture |
Location | Brighton Campus Building 03, Room 157 |
Date(s) | Sep 5th, 2017 – Dec 21st, 2017 |
Day / Time | Thursday 3:00 pm - 3:50 pm |
Type | Laboratory |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Sep 5th, 2017 – Dec 21st, 2017 |
Day / Time | Thursday 4:00 pm - 7:50 pm |
***Registration is restricted to students in the following majors: Hospitality, LA10, and LA52***