FN 244 BAKING FUNDAMENTALS I

3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Fundamental principles of baking including ingredients, quick breads, yeast dough (both lean and enriched), cookies, cupcakes, pastry fillings, tarts, pies and pie fillings. Career outlets and nutritional considerations also covered.
Grading Method: GR - Letter Grade or Pass/No Pass
NR