FSA-110: Principles of Baking-Bread Products and Cookie Doughs
- 3 Credit Hours
- Hospitality Department
- Fall 2021
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 2021
1 Section Offered
FSA-110, Section BH1
CRN #15182
(Hybrid) Pr Bak-Bre Pro & Cook
Hybrid
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Laboratory | Brighton Campus Building 03, Room 140 | Aug 26th, 2021 – Dec 23rd, 2021 | Tuesday 4:00 pm - 7:50 pm |
Lecture | Online | Aug 26th, 2021 – Dec 23rd, 2021 | N/A |
Type | Laboratory |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Aug 26th, 2021 – Dec 23rd, 2021 |
Day / Time | Tuesday 4:00 pm - 7:50 pm |
Type | Lecture |
Location | Online |
Date(s) | Aug 26th, 2021 – Dec 23rd, 2021 |
Day / Time | N/A |