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Detailed Course Information


Winter 2022
Jan 28,2022
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CA 163B - Intermediate Baking and Pastry
This course is a continuation of CA 163A. Students will continue to practice fundamentals of baking and pastry production, including food safety and sanitation and fundamental culinary math in relation to recipe comprehension, conversion and costing from the point of view of bakers' percentages.
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: Lecture plus Lab

Business,Technology and Trades Division
Culinary and Baking & Pastries Department

Course Attributes:
Tuition, Career and Technical Education

Must be enrolled in one of the following Levels:     
May not be enrolled in one of the following Colleges:     
      College Now
Must be enrolled in one of the following Majors:     
      Baking & Pastry
      Commercial Baking & Pastry

Credit level CA 163A Minimum Grade of C-

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Release: 8.5.4