Catalog Entries |
Spring 2014
Apr 29,2024 |
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| CA 163B - Intermediate Baking and Pastry |
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Prerequisites: CA 163A. 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.
3.000 Credit hours 60.000 TO 72.000 Other hours Syllabus Available Levels: Credit Schedule Types: Lec/Lab Non-Credit Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |
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