FSA 187 - Principles of Baking - Pastries and Confections Products
Start Date: 09/01/2006 - End Date: 08/31/2008
This course covers instruction in the foundations of baking, 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, syrup icings, sauces, custards, creams and chocolates. Students will sample and critique their culinary creations. One class hour, four laboratory hours. Offered both Fall and Spring Semesters.