College Catalog
Principles of Quantity Baking
FHD208
Fundamental procedures and principles of quantity baking. Students rotate through established pastry stations and participate in the production of scratch baking and commercial product usage. Emphasis on baker's percentages and metric conversions. Course work includes group practice team-building skills and communication. American and European style bakery and pastry products are featured. (Formerly FHD 204) 6 Credits (2 Lecture - 12 Lab) Prerequisite(s): FHD137.
