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Dec 26, 2024
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2020-2021 Academic Catalog [ARCHIVED CATALOG]
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FOSM 1130 - Basic Baking1 hr(s).
This course will provide students with an introduction to the science of baking including the purpose of common ingredients found in the bakeshop, the effect of certain baking techniques and the application of culinary math to recipe conversions. Students will study the procedures used to prepare the following categories of baked goods: cookies, quick breads, pies, cakes, basic yeast dough, Pate a Choux, and pastry fillings and sauces. This course will also review history of the pastry industry and current industry trends.
Prerequisite(s): FOSM 1121 , FOSM 1100 , or FOSM 1122 and must be taken concurrently with FOSM 1131
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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