CA 130 - Professional Baking

Credits: 6
LAB hours per week: 12
The Professional Baking course is an introduction to contemporary professional baking and pastry arts. The course provides the theoretical and technical foundation for the modern baker, covering kitchen safety and sanitation, tools and equipment, and weights and measures. Students use basic ingredients and mixing methods to prepare simple yeast breads, quick breads, cookies, Danish, croissants and puff pastry.
Course Attribute(s): None