Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SEAS-0061 Organization's ID: FMS 201 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Classroom-based Length: 32 hours, 160 hours OJT (4 weeks) Dates Offered: 2/1/1997 - 10/31/2011 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 2 Quantity Food Production Methods Lower-Division Baccalaureate 3 Hospitality Management, Fundamentals Of Baking, or Culinary Arts Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: To provide the student with basic baking knowledge and application skills required of a member of the culinary team in a steward department. Learning Outcomes: Have developed the skills of measurement, conversion, ingredient selection, and proper baking procedures Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Discussion Lectures Practical Exercises Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content