Course Description
This lab section will develop advanced techniques and disciplines for fine dining and high volume baking operations. In weekly rotations in the lab, students will gain hands-on experience producing wedding cakes, specialized pastries and cookies, layer and ethnic cakes, tortes, seasonal baked goods, and specialty doughs. Management of a bakery operation will also be addressed.
Credit Hours (Min)
9
Credit Hours
9
Course Prerequisites
Any of the following:
course with D or better
FDSR2489 with D or better
Course Attributes
Applied Learning-Practicum (ALPR), Course Fee $60.00 (F060)