Advanced Baking Applications for Culinary Arts

FHD287

Criteria needed to establish a baking and dessert program in a hospitality operation. Theory and application for preparation and service of classical and modern dessert and bread products. Scratch baking and commercial product utilization. (Formerly FHD281 & FHD283) 2 Credits (1 Lecture - 3 Lab) Prerequisite(s): FHD137.

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