Students will explain key bakeshop terminology and demonstrate fundamental baking techniques found in small retail shops and restaurants. They will demonstrate the correct use of bakeshop ingredients, hand tools and equipment. Students will prepare quick breads, yeast breads, and a variety of cookies and pastries. Students finished products will be evaluated to help the student develop a comprehensive understanding of baking science and will analyze causes for both success and failure of finished products.
3.00 Credit Hours
|FHTC M112B||08/17/2016 - 12/15/2016||08:15 AM - 11:15 AM||W R||Evelyne O'Connor|
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