FOSM2231 — Advanced Baking Laboratory

2 hr(s). Students will build on baking foundations acquired in FOSM 1131 . Students will develop advanced baking techniques as applied to breads, pastries, and cake production. Prerequisite(s): FOSM 1130 , FOSM 1131 , and must be taken concurrently with FOSM 2230 Restriction(s): Culinary Arts and Pastry & Baking Arts majors

Prerequisites: FOSM1130, FOSM1131, FOSM2230

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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