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Master Course Outline
Introduction to Baking

Course Number: CA 130
Credits: 6
Hours per Quarter: 100

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 Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
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
 
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)