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