FMTC 111 - Fundamentals of Baking and Pastry Arts (2,2) 3 Credits
This course introduces students to the principles, methods and techniques of professional baking and pastry. Baking and pastry skills are essential for the food and beverage management field, and this course is designed to provide a foundation for careers in the industry. Students will have an opportunity to apply their skills and knowledge during the laboratory portion of the class.
Summer 2024 Course Selections
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