FSM 101 - Commercial Baking I

Institution:

Rowan College at Burlington County

Subject:

Description:

This course introduces general concepts in baking. It includes instruction and practice in sanitation, safety, tools, equipment, basic baking principles, recipes, yeast doughs, artisan breads, quick breads, doughnuts, fritters, pancakes, waffles, basic syrups, creams, sauces, pastry basics, and pies. Prerequisite or Co-requisite: FSM 125 3/0/0 Course fee charged

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rcbc.edu

Phone Number:

(856) 222-9311

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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