Detailed Course Information |
Fall 2021
Apr 24,2024 |
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| CA 124 - Seasonal Baking and Pastry 1 |
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Course may be repeated for credit for up to six credits. It is designed to apply classical baking and pastry techniques with the use of seasonal produce. Students will learn about local produce availability as well as Oregon's agricultural organic and sustainable values. Program Restriction: Must be enrolled in the Baking and Pastry program 2.000 Credit hours 10.000 TO 12.000 Lecture hours 30.000 TO 36.000 Lab hours Syllabus Available Levels: Credit Schedule Types: Lab, Lecture, Lecture plus Lab Business,Technology and Trades Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education Restrictions: Must be enrolled in one of the following Levels: Credit Must be enrolled in one of the following Majors: Baking & Pastry Commercial Baking & Pastry |
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