FSA-111

Prin of Bak-Pastr & Conf Prod

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.

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FSA-111 Sections for Spring 2020

1 Section Offered

FSA-111, Section 205 — CRN #26581
3 Credit Hours — Classroom

Instructor(s)
Bonnie Zawiski

Seats Remaining

13

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Scheduled Meeting Times
TypeLocationDate(s)Day / Time
LectureBrighton Campus
Building 03, Room 157
Jan 21st, 2020 – May 23rd, 2020Thursday
3:00 pm - 3:50 pm
LaboratoryBrighton Campus
Building 03, Room 140
Jan 21st, 2020 – May 23rd, 2020Thursday
4:00 pm - 7:50 pm
Type Lecture
Location Brighton Campus
Building 03, Room 157
Date(s) Jan 21st, 2020 – May 23rd, 2020
Day / Time Thursday
3:00 pm - 3:50 pm
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Jan 21st, 2020 – May 23rd, 2020
Day / Time Thursday
4:00 pm - 7:50 pm