FDST1203 — Baking
FDST 1203 - Baking FDST 1203 - Baking Description The aim of this course is to introduce students to the basic concepts and techniques of baking. This course introduces the student to the ingredients, procedures, and processes of baking. The course includes concepts in formulas, measuring, and scaling, and the chemical reactions of basic doughs, cakes, and batters, as well as practical experience in baking a wide range of foods. 3 Credit Hour(s)
Prerequisites: FDST1013, FDST1023
Part of
- Agriculture, Food, and Life Sciences, A.S. - Degree Plan
- Food Studies, A.A.S. - Degree Plan
- Artisanal Food Certificate of Proficiency - Degree Plan
- Baking & Pastry Arts Certificate of Proficiency - Degree Plan
- Culinary Art Certificate of Proficiency - Degree Plan
- Artisanal Food Technical Certificate - Degree Plan
- Baking Arts Technical Certificate - Degree Plan
- Culinary Art Technical Certificate - Degree Plan