CA116 — Foundations of Professional Baking I
CA 116 - Foundations of Professional Baking I CA 116 - Foundations of Professional Baking I Lecture: 0.5 Lab: 5 Education and practical experience in the execution of a commercial bakery and pastry operation. Students will manage the preparation and serving of bakery and pastry products with an emphasis on quality and efficiency including assorted pastries, pate au choux, puff pastry, cakes, pies, cookies, yeast breads, quick breads and flat breads as used in large volume operations. CA 116 is during the first 8 weeks of the semester and CA 156 will be during the second 8 weeks. Is course repeatable for credit? No Variable Hour Exist No Mode of Delivery Traditional Is this a Human Relations/Diversity Course? No Is this an International Course? No Semesters all, Spring