Jul 22, 2018  
2017-2018 Catalog 
    
2017-2018 Catalog
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CA 1400 - Fundamentals of Baking and Pastry Arts

6 Credit Hours

This course introduces students to the basic information, procedures and techniques necessary for an understanding and application of the function of baking ingredients. Product differentiation and ingredients identification are developed along with the application of weights and measures. Each student produces an assortment of breads, rolls, danish and a variety of other bakery products. Students are exposed to decorating techniques required for the production of high-quality pastry products. Each student participates in producing items such as variety pies, tarts, puff pastry and pate choux products. Prerequisite(s): CA 1000 .



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