… when and how much to use. CLN ART 115 Food Fabrication 2 units (CSU) 18 hour lecture, 54 hour lab In this course students will learn to fabricate meats, game, fish, shellfish, and poultry into portion size cuts. Emphasis on hotel and restaurant cuts, quality and yield grading, and … of baking. Students create yeast dough, quick breads, doughnuts, fritters, pancakes and waffles, pies, cakes, cookies, custards, puddings, mousses, and soufflés. Functions of primary ingredients used in baking are also studied. 3rd. SEMESTER …