CA156 — Foundations of Professional Baking II
CA 156 - Foundations of Professional Baking II CA 156 - Foundations of Professional Baking II Lecture: 0.5 Lab: 5 Education and practical experience in preparation and serving products with an emphasis on quality and efficiency including pastries, cakes and pies as used in large volume operations. CA 116 takes place during the first eight weeks of the semester and CA 156 takes place during the second eight weeks of the semester. 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