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Master Course Outline
CA 131
Advanced Baking and Pastry


Credits: 5
Clock Hours per Quarter: 80

AA Discipline:

Lecture Hours:20    Lab Hours:60


Description
Building on information and skills developed in Introduction to Baking, this course will provide students with a thorough understanding of advanced baking techniques. Artisan breads, including sour dough, baguettes, and ciabatta will be covered, as well as proper preparation of Danish, Croissant, puff dough, petit fours and strudel. Prerequisite: CA 130.

Intended Learning Outcomes
  • Research and practice laminated doughs
  • Demonstrate knowledge of and prepare a variety of sponge and straight dough products
  • Demonstrate knowledge of and prepare artisan and production breads
  • Prepare various products from puff dough, choux paste and pate brisee
  • Judge, interpret and evaluate quality standards

  • Course Topics
  • Puff pastry production
  • Artisan and specialty bread production
  • Danish and Napoleons
  • Petit Fours
  • Cream puffs and savory pastries
  • 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 131
    Fall 2013
    1269
    Gregory Schnorr
    CA 131
    Spring 2013
    1274
    GREGORY schnorr
    CA 131
    Fall 2012
    1286
    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.