FSA-111

Principles of Baking-Pastries and Confections Products

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 2021

With the following scheduling option(s)

2 Sections Offered

FSA-111, Section 105

CRN #25408
Traditional (In-Person)

Instructor(s)

Angela Douglas

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LaboratoryBrighton Campus
Building 03, Room 140
Jan 25th, 2021 – May 15th, 2021Tuesday
4:00 pm - 7:50 pm
LectureOnline
Jan 25th, 2021 – May 15th, 2021N/A
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Jan 25th, 2021 – May 15th, 2021
Day / Time Tuesday
4:00 pm - 7:50 pm
Type Lecture
Location Online
Date(s) Jan 25th, 2021 – May 15th, 2021
Day / Time N/A

***Registration is restricted to students in the following majors: LA10, LA52 and Hospitality majors***

FSA-111, Section 205

CRN #26581
Traditional (In-Person)

Instructor(s)

Angela Douglas

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LaboratoryBrighton Campus
Building 03, Room 140
Jan 25th, 2021 – May 15th, 2021Monday
4:00 pm - 7:50 pm
LectureOnline
Jan 25th, 2021 – May 15th, 2021N/A
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Jan 25th, 2021 – May 15th, 2021
Day / Time Monday
4:00 pm - 7:50 pm
Type Lecture
Location Online
Date(s) Jan 25th, 2021 – May 15th, 2021
Day / Time N/A