Apr 24, 2024  
Spring 2010 Course Catalog 
    
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Spring 2010 Course Catalog [ARCHIVED CATALOG]

FOODS 232 - Advanced Foods - Advanced Baking

2 credits
Principles and techniques of preparing baked goods, pastries, and desserts. Emphasis is placed on developing skills for producing high quality, handcrafted, professional products.Class Hours: 1Lab Hours: 3Prerequisite: FOODS 111A/112A: Food Preparation & Lab OR a corequisite of FOODS 113/114: Quantity Food Production & Lab.