Go to Main Content

.

 

HELP | EXIT

Detailed Course Information

 

Spring 2024
May 24,2024
Transparent Image

CA 125 - Seasonal Baking and Pastry 2
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-

Return to Previous New Search
Transparent Image
Skip to top of page
Release: 8.5.4