Course

Course Summary
Credit Type:
Course
ACE Course Number:
SEAS-0061
Organization Course Number:
FMS 201
Location:
Classroom-based
Length:
32 hours, 160 hours OJT (4 weeks)
Dates Offered:
Credit Recommendation & Competencies
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

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:

  • Upon successful completion of this course, the student will have developed the skills of measurement, conversion, ingredient selection, and proper baking procedures
Instruction & Assessment

Instructional Strategies:

  • Discussion
  • Lectures
  • Practical Exercises
Supplemental Materials