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 commerical 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. Prerequisite(s)/Co-requisite(s): FSA 100.

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FSA 103B Intro to Bakery Principles