PFS 134 - Production Baking

The baking of breads and pastries using commercial large-quantity recipes and commercial equipment. Terminology and recipe computation, equipment operation and maintenance, and sanitation. Students will produce a variety of breads, biscuits, rolls, cakes, and desserts, including fillings and icings. (8 contact hrs) Center Campus.

Credit Hours: 4.00
Course Start Date: 4/9/1985
Course End Date: 12/31/1992