FSDT 1050 - Baking and Pastry Fundamentals

Students will learn various techniques for pastries and prepare quality finished products comparable to those done by Professional Bakers and Pastry Chefs in the industry. Formulas and techniques for breads, pies, cookies and assembling and icing cakes.

Location: L
Credits: 4
Classroom Lecture Hours: 30
Lab Hours: 90
Prerequisite or Corequisite: FSDT 1012 and FSDT 1602