FOSM2230 — Advanced Baking

1 hr(s). This course builds on fundamental baking skills learned in FOSM 1130 - Basic Baking . Students will learn advanced level techniques for production of baked products such as artisan breads, laminated pastries, and cakes. Prerequisite(s): FOSM 1130 and FOSM 1131 , and must be taken concurrently with FOSM 1130 Restriction(s): Culinary Arts and Pastry & Baking Arts majors

Prerequisites: FOSM1130, FOSM1131

Part of

• Food Service Management, Culinary Arts Concentration, A.A.S.
• Food Service Management, Pastry and Baking Arts Concentration, A.A.S.
• Pastry & Baking Arts, C.A.S.

Source ↗

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