FST 107 — Quantity Baking II: This course provides
advanced skills and techniques for preparing pastry items. Emphasis is placed on specialty breads, classical desserts, pastries, and decorative finishing. Upon completion, students should be able to produce and plate a variety of quality baked pastry items. Co-Requisites: None Pre-Requisites: Take One Set: Set 1: FST 103 and FST 101; Set 2: FST 103 and CUL 160; Set 3: CUL 110, and FST 101; Set 4: CUL 110 and CUL 160 Semester: Spring | Class Hours: 1 | Lab Hours: 4 Total Credit Hours: 3