Baking and Pastry Applications for Culinary Lecture
Introduction to the criteria needed to set-up and maintain a baking and dessert program in a hospitality operation. The concepts and techniques of preparation, service, and classical and modern techniques for dessert and bread production are featured. 1 Credit (1 Lecture - 0 Lab) Prerequisite(s): FHD137. Corequisite(s): FHD283.