Transfers ToNot transferableDescriptionFundamental principles of baking including professionalism, tools, ingredients, measuring, and converting. Production utilizing basic mixing methods (biscuit, muffin, and creaming) to produce a variety of quick breads, yeast dough (both lean and enriched), cookies, cupcakes, pastry fillings, tarts, pies and pie fillings. Career outlets and nutritional considerations are also covered. Students will be required to follow Culinary dress code. (formerly FN 244)Usually HeldSat 10:00am–2:20pm, 9:00am–12:50pm, Fri 9:00am–12:50pm, Thu 9:00am–1:50pm 