College Catalog

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Baking and Pastry Arts Application

FHD223

Theory and hands-on experiences designed to enhance knowledge and skills through the production of advanced pastries, desserts, and showpieces. Study includes using marketing and merchandising techniques to sell products in a retail bakery environment and using international recipes to emphasize the global business culture. Other topics include management principles such as team building strategies, performance appraisals, equipment justification, and recipe standardization, conversion, and costing. Current bakery technologies are featured. Some assignments from this class are used in a final grand buffet project in FHD280. 6 Credits (2 Lecture - 12 Lab) Prerequisite(s): CSC110 and FHD203 and FHD204 and MTH112 or CSC110 and FHD203 and FHD208 and MTH112 or CSC110 and FHD203 and FHD204 and MTH113 or CSC110 and FHD203 and FHD208 and MTH113 or CSC124 and FHD203 and FHD204 and MTH112 or CSC124 and FHD203 and FHD208 and MTH112 or CSC124 and FHD203 and FHD204 and MTH113 or CSC124 and FHD203 and FHD208 and MTH113. Corequisite(s): FHD105 and FHD280.