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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.
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