College Catalog
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Course Descriptions
FHD208
Principles of Quantity Baking
This course will emphasize fundamental procedures and principles of quantity baking. Students will rotate through established pastry stations and participate in the production of scratch baking and commercial product usage. Baker's percentages and metric conversions will be emphasized. Group practice skills in team building and communication will be covered. American and European style bakery and pastry products will be featured. (Formerly FHD 204) 6 Credits (2 Lecture - 12 Lab)
Prerequisite(s): FHD137.