FOSM1131 — Basic Baking Lab
2 hr(s). This course applies the fundamentals of the baking science to the preparation of a variety of pastry and baking products in a lab environment. Labs will include application of the techniques studies in FOSM 1130 - Basic Baking with an emphasis on presentation. This course will also include the use and care of equipment found in a modern bakery. Prerequisite(s): FOSM 1100 and FOSM 1130 (concurrently) Restriction(s): Culinary Arts and Pastry & Baking Arts majors
Prerequisites: FOSM1100, FOSM1130