FSA-110

Principles of Baking-Bread Products and Cookie Doughs

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

With the following scheduling option(s)
With the following course attribute(s)

1 Section Offered

FSA-110, Section BH1

CRN #15182
(Hybrid) Pr Bak-Bre Pro & Cook
Hybrid (Online and Classroom)

Instructor(s)

Angela Douglas

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LaboratoryBrighton Campus
Building 03, Room 140
Aug 26th, 2021 – Dec 23rd, 2021Tuesday
4:00 pm - 7:50 pm
LectureOnline
Aug 26th, 2021 – Dec 23rd, 2021N/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