Catalog Entries |
Winter 2022
Apr 20,2024 |
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| CA 163A - Beginning Baking and Pastry |
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Students are introduced to the fundamentals of baking and pastry production, including food safety and sanitation and culinary math in relation to recipe comprehension, conversion and costing from the point of view of bakers percentages. Focus is on classical baking and pastry techniques. Program Restriction: Must be enrolled in the Baking and Pastry program 3.000 Credit hours 20.000 TO 24.000 Lecture hours 30.000 TO 36.000 Lab hours Syllabus Available Levels: Credit Schedule Types: Lecture plus Lab Business,Technology and Trades Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |
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