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Jun 17, 2026
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Undergraduate Catalog 2026-2027
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FSA 103B Intro to Bakery Principles Credits: (2)
This course gives students a working knowledge of the fundamentals of baking techniques and the scientific principles behind it in a commercial bakery. Students will learn the appropriate bakery methods that may be applied to yeast raised doughs, quick breads, pies, cakes, cookies, and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. Approved uniform required. Co-requisite(s): FSA 103C . Pre/co-requisite(s): FSA 100 .
Learning Outcomes
- Demonstrate professional work habits, safety, and personal hygiene in a bakery.
- Recognize and name all tools and equipment in the bakery.
- Describe properties and functions of the basic ingredients used in baked goods.
- Demonstrate proper weighing and measuring ingredients used in baking.
- Demonstrate entry-level skills for basic bakery procedures.
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