Syllabus Information |
Winter 2025
Nov 24,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 163B - Intermediate Baking and Pastry |
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Associated Term:
Winter 2025
Learning Objectives: Upon successful completion of this course, the student will be able to: 1. Identify, explain, and perform intermediate commercial bakery techniques and production methods for a variety of baked goods 2. Explain and perform proper application of various bakery formulas and appropriate mixing techniques, including the sequence of adding ingredients 3. Identify, describe, and use a variety of bakery equipment, hand tools, and baking ware safely and with correct sanitation techniques 4. Identify, describe, and perform the proper use and handling of ingredients used in various baking processes and products 5. Demonstrate proper application and usage of weights and measurements as applied to a variety of dry and non-dry ingredients 6. Identify and describe the characteristics, functions, and interactions of major baking ingredients Required Materials: Technical Requirements: |
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