FSER 122 - Fundamentals of Baking

Credits: 5
Class hours: 2 lecture, 4 lecture/lab, and 18 lab (7.5 weeks)
Prereq: “C” or higher in FSER 119.
Description: This course provides instruction in the study and development of basic skills in baking as practiced and required in the food service industry. Theory and laboratory work will provide the student with knowledge and skills in the preparation of breakfast breads, pastries, bread, and rolls.