CA153 — Baking
3.0 HR. (OC) Prerequisite: CA 150 with a grade of C or better. This course introduces students to the fundamental elements of baking and leavening agents. As a portion of the laboratory experience, the student will produce baked items such as quick breads, biscuits, muffins, cookies, doughnuts, fritters, lean breads and a wide variety of pies. This is the first of two courses that focus on baking. Two lecture hours and three laboratory hours per week.