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Master Course Outline
Advanced Baking and Pastry

Course Number: CA 131
Credits: 5
Hours per Quarter: 80

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 Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
CA 131
Fall 2014
1269
Gregory Schnorr
CA 131
Spring 2014
1274
Gregory Schnorr
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
 
 

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