College Credit Courses
Prerequisite: FSS 1201. Students will acquire knowledge of the composition and properties of baking ingredients. They will utilize the proper equipment and tools, and standardize recipes to prepare yeast breads, rolls, pastries and cakes in the food service laboratory. The instructor will evaluate the products prepared based on established food service standards. Eight contact hours: two lecture hours, six laboratory hours. (CBE) A.S., A.A.S.