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.

Prerequisites: FOODS 111 Principles of Food Preparation and FOODS 112 Principles of Food Preparation Lab and a co- or prerequisite of FOODS 113 Quantity Food Production and FOODS 114 Quantity Food Production Lab.