2014-2015 Undergraduate Course Catalog 
    
    Feb 20, 2025  
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2014-2015 Undergraduate Course Catalog [ARCHIVED CATALOG]

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FST 201 - Professional Baking

3 credit(s) At least 1x fall or spring
Fundamentals. Bakeshop production and control, formulas, basic measurement, conversions, ingredients, the baking process, basic mixes, and doughs.


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