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CA253

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Advanced Baking

Course Description

This course is a study of the advanced principles of baking, leavening agents, and yeast dough production. The production of lean and rich yeast breads, Danish pastries, puff pastries, cakes, tarts, specialty cakes, gateaux, and torten.

Credit Hours

3

Maximum Credit Hours

-

Course Credit Type

Occupational Course (OC)

CIP Code Classification

12.0501

Lecture Hours per week (full semester)

2

Maximum Lecture hours

-

Lab hours per week (full semester)

3

Maximum Lab hours

-

Course Typically Offered ~

Fall Spring

Does this course fulfill a General Education Course Curriculum Distribution Area Requirement?

No

Is the course IAI approved?

No