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 Spring 2013 1274 GREGORY schnorr View Syllabus CA 131 Fall 2012 1286 GREGORY schnorr View Syllabus Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini X   X X   X   X X   *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)