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FSDT-1218 - Bakery/Pastry Fund I

Formulas and techniques for American, European and Artesian breads, laminate doughs, quick breads, yeast and cake doughnuts, pies, cake mixing and assembling and fancy cookies.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
2
Prerequisites
  • Take FSDT-1104 FSDT-1105
Corequisites
None
Return to Food Service/Hospitality