FSA-111: Principles of Baking-Pastries and Confections Products
- 3 Credit Hours
- Hospitality Department
- Spring 2019
Course Description
This course covers instruction in the foundations of baking and confectionery, including theory, demonstrations and hands-on cooking. Students will explore various pastry preparation and cooking techniques, as well as a variety of confections, pies, tarts, syrups, icings, sauces, custards, creams, and chocolates. They will sample and critique their culinary work.
FSA-111 Sections for Spring 2019
1 Section Offered
FSA-111, Section 205
CRN #26581
Traditional (In-Person)
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Lecture | Brighton Campus Building 03, Room 157 | Jan 22nd, 2019 – May 25th, 2019 | Tuesday 3:00 pm - 3:50 pm |
Laboratory | Brighton Campus Building 03, Room 140 | Jan 22nd, 2019 – May 25th, 2019 | Tuesday 4:00 pm - 7:50 pm |
Type | Lecture |
Location | Brighton Campus Building 03, Room 157 |
Date(s) | Jan 22nd, 2019 – May 25th, 2019 |
Day / Time | Tuesday 3:00 pm - 3:50 pm |
Type | Laboratory |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Jan 22nd, 2019 – May 25th, 2019 |
Day / Time | Tuesday 4:00 pm - 7:50 pm |