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May 13, 2024
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BC3 Academic Catalog: 2010-2011 [ARCHIVED CATALOG]
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FSVC 121 - Baking Essentials 3 credits (2 Lecture, 3 Lab) This course explores the fundamentals of baking and focuses on the ingredients and techniques employed in the production of quality baked goods and dessert specialties. In lab, a variety of baked products are produced utilizing both scratch and convenience techniques.
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