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
Course Credit Type
Occupational Course (OC)
CIP Code Classification
12.0501
Lecture Hours per week (full semester)
2
Lab hours per week (full semester)
3
Course Typically Offered
Fall Spring
Department
Does this course fulfill a General Education Course Curriculum Distribution Area Requirement?
No
Is the course Illinois Articulation Initiative (IAI) approved?
No