FS-301 Yeast Dough

This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.

FS-302 Quick Breads & Pies

This course discusses the characteristics and production methods of quick breads and pies, including biscuits, muffins, loaf cakes, and doughnuts.

FS-303 Cookies

This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques

FS-304 Cakes

This course covers cake-mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.

FS-305 Custards & Creams

This course covers the preparation of custards, puddings, bavarians, mousses, souffles, and frozen dessert.