FSA-211

Culinary Arts: Fundamentals of Baking and Pastry

Students need to have a basic fundamental understanding of working in a professional kitchen setting, basic fundamental food preparation skills, in addition to an understanding of the basics of food safety and sanitation.

Prerequisites

FSA 106 and FSA 109, each with a grade of C or better. 4 credits.

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FSA-211 Sections for Spring 2022

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

1 Section Offered

FSA-211, Section 105

CRN #34742
Classroom

Instructor(s)

Angela Douglas

Seats Remaining

13

Already on Waitlist

0

Scheduled Meeting Times

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