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: CA 209

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