Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class SizeNot publishedCredits2PrerequisiteFBM A102 or FSM A160 or concurrent enrollment. Transfers ToCSUDescriptionStudy the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be required to follow the hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.Usually HeldMon 8:00am–12:15pm, Tue 8:00am–8:50am, Tue 8:00am–9:00am, Tue 9:00am–9:35am 