CA253 — Advanced Baking
3.0 HR. (OC) Prerequisite: CA 153 with a grade of C or better. This course is a study of the advanced principles of baking, leavening agents, and yeast dough production. The production of lean and rich yeast breads, Danish pastries, puff pastries, cakes, tarts, specialty cakes, gateaux, and torten. Two lecture and three laboratory hours per week.