Detailed Course Information |
Spring 2023
Apr 20,2024 |
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| CA 125 - Seasonal Baking and Pastry 2 |
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This course, the second in the Seasonal Baking and Pastry series, is designed to continue developing students’ classical baking and pastry techniques with the use of seasonal produce. Featuring products and produce primarily from the Lane County Farmers’ Market, each class will showcase the edible labors of our local farmers. With guided and hands-on instruction, students will acquire the fundamentals of baking savory and sweet products with the season's fruits, vegetables, and herbs as well as prepare for the next season’s offerings. 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 0.000 Other hours Syllabus Available Levels: Credit Schedule Types: Lab, Lecture, 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 124 Minimum Grade of C- |
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