FDSC 2160 - Fundamentals of Baking Science

2 Credits (1 Contact Hours)

Emphasizes the science of baking, ingredient functionality, formulas and Bakers Percentages, and various mixing methods used to produce an array of baked products. Organizational skills, utilized in a real world environment, assist students in preparing, presenting and evaluating their finished products. Preq: Food Science and Human Nutrition major. Coreq: FDSC 2161.