CA 210 - Principles of Baking and Pastry Science

Credits: 3
Contact Hours: 3

Prerequisites: None

Corequisites: CA 209

College Level Prerequisites: 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 will be accompanied by weekly demonstrations conducted by instructor and students. This course is offered fall semesters only. Recommended Skills: College level reading ability and high school math skills

Department Consent: No Consent

General Education Distribution Category Met: None