May 19, 2024  
2020-2021 Catalog 
    
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2020-2021 Catalog [ARCHIVED CATALOG]

Course Codes and Descriptions

Use the course Filter box below to narrow the list to the subject are your are looking for.  For additional information on course descriptions view the details by Course Description Details  .

 
 

Culinary Arts
  

  • CA 210 - Principles of Baking and Pastry Science

    Credit Hours: 3
    Contact Hours: 3
    Prerequisites/Other Requirements: None

    English Prerequisites: None

    Math Prerequisites: None

    Corequisites: None
    Description: Students are introduced to all major aspects of baking, pastry, ice cream, and candy making science as it applies to commercial and artisan baking. Students will learn the functionality of grain flours, leavening agents, sugars, dairy, eggs, and fats. Lectures are accompanied by weekly demonstrations conducted by instructor and students.

    Department Consent: No Department Consent Required
    General Education Distribution Category Met: None