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CA253

ADVANCED BAKING

Course Prerequisite

CA 153 with a grade of C or better.

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

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

No

Is the course IAI approved?

No