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Master
Course Outline
CA 131
Advanced Baking and Pastry
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| Credits: 5 |
Clock Hours per Quarter: 80
AA Discipline:
Lecture Hours:20
Lab Hours:60
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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
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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.
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 131 |
Spring 2013 |
1274 |
GREGORY schnorr |
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| CA 131 |
Fall 2012 |
1286 |
GREGORY schnorr |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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X
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X
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X
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X
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*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.
printable version
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