FSA103B — Intro to Bakery Principles
Credits: This course gives students a working knowledge of the fundamentals of baking techniques and the scientific principles behind it in a commercial bakery. Students will learn the appropriate bakery methods that may be applied to yeast raised doughs, quick breads, pies, cakes, cookies, and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. Approved uniform required. Pre/ Learning