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Mar 28, 2024
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BC3 Academic Catalog: 2019-2020 [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. Fall semester only.
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