Catalog Entries

CA 163B - Intermediate Baking and Pastry
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. 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 Syllabus Available Levels: Credit Schedule Types: Lecture plus Lab Workforce Development Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education

CA 163B - Intermediate Baking and Pastry

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.
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

Syllabus Available
Levels: Credit
Schedule Types: Lecture plus Lab

Workforce Development Division
Culinary and Baking & Pastries Department

Course Attributes:
Tuition, Career and Technical Education

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Catalog Entries		Spring 2025 Jan 15,2025

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