FSA-211: Culinary Arts: Fundamentals of Baking and Pastry

Course Description

Students will learn the fundamentals of baking and pastries. Theory and hands on work will support the students’ understanding of this art and science. This course is intended to give the student a detailed understanding of the components of various bread, cookie and pastry preparation techniques including quick breads, yeast breads, enriched and laminated doughs, cookie mixing methods, pies, tarts, syrups, icings, sauces, custards, creams, and cakes. Students will sample and critique their culinary work. One class hour, seven lab hours.

Prerequisites

FSA 106 and FSA 109, each with a grade of C or higher.

FSA-211 Sections for Spring 2022

With the following scheduling option(s)

1 Section Offered

FSA-211, Section 105

CRN #34742
Traditional (In-Person)

Instructor(s)

Angela Douglas

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LaboratoryBrighton Campus
Building 03, Room 157
Jan 24th, 2022 – May 26th, 2022Tuesday, Thursday
1:00 pm - 1:30 pm
LectureBrighton Campus
Building 03, Room 140
Jan 24th, 2022 – May 26th, 2022Tuesday, Thursday
1:40 pm - 5:00 pm
Type Laboratory
Location Brighton Campus
Building 03, Room 157
Date(s) Jan 24th, 2022 – May 26th, 2022
Day / Time Tuesday, Thursday
1:00 pm - 1:30 pm
Type Lecture
Location Brighton Campus
Building 03, Room 140
Date(s) Jan 24th, 2022 – May 26th, 2022
Day / Time Tuesday, Thursday
1:40 pm - 5:00 pm