FST 101 — Quantity Baking I: This course introduces
fundamental concepts, skills, and techniques in quantity baking. Topics include yeast and quick breads, cookies, cakes, and other baked goods. Upon completion, students should be able to prepare and evaluate baked products. Co-Requisites: FST 103 or CUL 110 Pre-Requisites: None Semester: Fall | Class Hours: 1 | Lab Hours: 4 Total Credit Hours: 3