The following has been received in the Buffalo State Senate Office, has been logged, and will be reviewed by the Buffalo State Senate Curriculum Committee:

Course Revision:

HTR 330 Fundamentals of Bakeshop Production

Pre-requisite: HTR 110

Offered Every Fall Semester

An overview of bakeshop concepts, which include knowledge base and production skills to create fundamental bakery products such as cookies, quick bread, yeast, sweet and pie dough, Pate a Choux, and chocolate production. Groups will prepare recipes in a state-of-the art culinary lab. 

*To challenge a proposed course listed above, please see DOPS IV:04:00