FSS1050C Basic Baking 1 Foundations Skills (AS)
Prerequisite: FSS1220L (with a grade of C or higher)
This course provides students with essential baking and pastry skills, combining both theoretical knowledge and practical introductory baking lab techniques. Students will study the foundational principles of baking theory, focusing on the science of baking, the role of ingredients and key mixing methods. The course also emphasizes proper sanitation and safety practices specific to the baking environment. In the practical lab component, students will apply baking theories through hands-on techniques, including the preparation of basic doughs, batters and simple baked goods. Students will learn to convert baking formulas using math to adjust ingredient quantities, portion sizes and yields. This course is designed to build a solid foundation in both baking theory and practical skills, preparing students for more advanced pastry and baking techniques in future courses.