Detailed Course Information |
Fall 2022
Apr 25,2024 |
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| CA 163A - Beginning Baking and Pastry |
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Students are introduced to the fundamentals of baking and pastry production, including food safety and sanitation and culinary math in relation to recipe comprehension, conversion and costing from the point of view of bakers percentages. Focus is on classical baking and pastry techniques. Program Restriction: Must be enrolled in the Baking and Pastry program 3.000 Credit hours 20.000 TO 24.000 Lecture hours 30.000 TO 36.000 Lab hours Syllabus Available Levels: Credit Schedule Types: Lecture plus Lab Workforce Development Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education Restrictions: Must be enrolled in one of the following Levels: Skills Development Credit 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 Baking & Pastry Culinary and Baking Prerequisites: Credit level CA 175 Minimum Grade of C- |
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