FDSR 3489 - Quantity Baking Lab Unit III, 9 Credits
Prerequisite(s): FDSR 1578 with D or better and FDSR 2489 with D or better
This lab section develops advanced techniques and disciplines for fine dining and high volume baking operations. Students will rotate weekly through experiences with wedding cakes, specialized pastries, cakes, tortes, seasonal baked goods, and specialty dough. The student will gain an understanding of advanced baking techniques as documented in the Lab Outcomes and Requirements Handbook.