FNH 150 - Baking & Pastry I

Studies the theory and practices of creating and serving quantity baked goods. Includes yeast breads and rolls, cookies, pies and cakes, as well as international pastries and desserts. Uses the computer as a recipe resource and for nutrient analysis.

Co-requisites: FNH 112

Prerequisites: NONE

Credits: 3(Lec: 2 Lab: 4)