Syllabus Information |
Winter 2025
Nov 21,2024 |
|
 |
||
| Survey of Professional Baking - 32056 - CA 102 - 01 |
||||
|---|---|---|---|---|
|
Associated Term: Winter 2025
Levels: Credit Lane Main Campus Campus Lecture plus Lab Schedule Type Traditional Classroom Instructional Method Learning Objectives: Upon successful completion of this course, the student will be able to: 1. Produce a wide range of baked goods by employing current technologies and traditional baking methods 2. Apply fundamental theory, culinary skills and techniques, as well as time management principles to prepare industry standard food products 3. Safely and effectively operate current commercial bakery and cooking equipment and utensils 4. Implement and maintain industry-standard personal and food sanitation concepts presented in the course Required Materials: Technical Requirements: View Catalog Entry
| ||||