FSA 110 - Principles of Baking-Bread Products and Cookie Doughs

Institution:

Monroe Community College

Subject:

Food Service (FSA)

Description:

This course covers instruction in the foundations of baking including theory, demonstrations and hands-on cooking. Students will engage in various bread and cookie preparation techniques including quick breads, yeast breads, enriched and laminated doughs, as well as a variety of cookie mixing methods. They will sample and critique their culinary work. 3 Credits.

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecc.edu/

Phone Number:

(585) 292-2000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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