Syllabus Information |
Spring 2020
May 02,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 163 - Introduction to Cooking Theories 3 |
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Associated Term:
Spring 2020
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Demonstrate knowledge and understanding of state and federal sanitation and safety concepts and regulations as they apply to a bakeshop production setting and HACCP principles. 2. Identify and demonstrate safe and proper use of common bakeshop tools and equipment. 3. Identify and explain the various concepts and terminology used in a baking and pastry setting. 4. Apply and perform basic math functions including applications to recipe format and use, conversion, costing and baker’s percentages. 5. Describe properties, function, and uses of various baking and pastry ingredients. 6. Utilize standard weights and measures, scaling and measurement techniques used in a baking and pastry environment. 7. Demonstrate understanding and perform basic baking and pastry techniques and principles. Required Materials: Technical Requirements: |
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