FSA-111: Principles of Baking-Pastries and Confections Products
- 3 Credit Hours
- Hospitality Department
- Spring 2020
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 2020
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 21st, 2020 – May 23rd, 2020 | Thursday 3:00 pm - 3:50 pm |
Laboratory | Brighton Campus Building 03, Room 140 | Jan 21st, 2020 – May 23rd, 2020 | Thursday 4:00 pm - 7:50 pm |
Type | Lecture |
Location | Brighton Campus Building 03, Room 157 |
Date(s) | Jan 21st, 2020 – May 23rd, 2020 |
Day / Time | Thursday 3:00 pm - 3:50 pm |
Type | Laboratory |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Jan 21st, 2020 – May 23rd, 2020 |
Day / Time | Thursday 4:00 pm - 7:50 pm |