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Detailed Course Information

 

Fall 2022
Aug 09,2022
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CA 163A - Beginning Baking and Pastry
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, Skills Development
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:     
      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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Release: 8.5.4