FSA-211: Culinary Arts: Fundamentals of Baking and Pastry
- 4 Credit Hours
- Hospitality Department
- Fall 2022
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 Fall 2022
1 Section Offered
FSA-211, Section 105
CRN #25711
Traditional (In-Person)
Scheduled Meeting Times
| Type | Location | Date(s) | Day / Time |
|---|---|---|---|
| Lecture | Brighton Campus Building 03, Room 157 | Aug 29th, 2022 – Dec 16th, 2022 | Tuesday, Thursday 3:00 pm - 3:30 pm |
| Laboratory | Brighton Campus Building 03, Room 140 | Aug 29th, 2022 – Dec 16th, 2022 | Tuesday, Thursday 3:40 pm - 7:00 pm |
| Type | Lecture |
| Location | Brighton Campus Building 03, Room 157 |
| Date(s) | Aug 29th, 2022 – Dec 16th, 2022 |
| Day / Time | Tuesday, Thursday 3:00 pm - 3:30 pm |
| Type | Laboratory |
| Location | Brighton Campus Building 03, Room 140 |
| Date(s) | Aug 29th, 2022 – Dec 16th, 2022 |
| Day / Time | Tuesday, Thursday 3:40 pm - 7:00 pm |