Ferris Course Catalog
 

RFIM 127

 Min credits: 3

Principles of Cooking & Baking

 Max credits: 3
Principles of Cooking and Baking covers the basic concepts involved in the production of the most common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and baked goods. Students will become familiar with ingredients, selection criteria, optimal storage, and techniques of preparation.
 

 

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