CFS 204 : Foundations of Baking

This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products.

Overview

Program

Credits

3
Lecture Hours
1
Lab Hours
4
Manipulative Hours
0