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: 1
Lab Hours: 3
Prerequisites: FOODS 111/112: Food Preparation & Lab AND a co- or prerequisite of FOODS 113/114: Quantity Food Production & Lab.