CCN: FSS2247C
Title: BAKING AND PASTRIES_II
Credit Hrs: 3.00
Description
Students will continue to build knowledge of the composition and properties of baking ingredients. They will utilize the proper equipment and tools, and standardized 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.
Prerequisite(s) :
| Lec Hrs |
Lab Hrs |
Oth Hrs |
Fees |
| 40.00 |
16.00 |
0.00 |
|