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Master Course Outline
CA 130
Introduction to Baking


Credits: 6
Clock Hours per Quarter: 100

AA Discipline:

Lecture Hours:20    Lab Hours:80


Description
Introduction to modern baking and pastry arts. It will provide the theoretical and technical foundation for the entire program, covering kitchen safety and sanitation, knives and equipment, and weights and measures. Students will be taught the proper use of basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, pies and tarts.

Intended Learning Outcomes
  • Differentiate the purpose of ingredients used in the baking and pastry process.
  • Select and research ingredients used in bakery and pastry products.
  • Explain terms used in baking and pastry production.
  • Ability to scale and measure ingredients correctly.
  • Produce an array of bakery and pastry products.
  • Demonstrate ability to judge, interpret, and evaluate quality standards

  • Course Topics
  • Use of the baker's equipment.
  • Ingredient measurement and scaling.
  • Quick breads, biscuits and muffins
  • Cookies, pies and tarts.
  • Basic cake production.
  • Yeast doughs and basic breads.
  • Production and large scale baking techniques.
  • Safety and sanitation techniques applied in the commercial kitchen.
  • Teamwork and time management in a production environment.

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 130
    Spring 2014
    1273
    Gregory Schnorr
    CA 130
    Fall 2013
    1268
    Gregory Schnorr
    CA 130
    Spring 2013
    1273
    GREGORY schnorr
    CA 130
    Fall 2012
    1287
    GREGORY schnorr


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.