Fall 2020: Online delivery

*This course will be delivered online Tuesdays from October 27 to December 15, 2020 (8 weeks).

Food and Bake Theory: FDMG-1067-DL3AD

This course will introduce the student to the basic principles of cooking and baking. The student will reconnoiter stocks, soups, sauces and mixing methods related to cooking methods. Basic commodities utilized in professional kitchens will be examined along with weights, measures and standardized tools for the workplace.

 

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