CA 120 Baking and Pastry Fundamentals
introduces students to the basic elements of baking science, ingredients, weights, baker's percentage, and formula conversion. This class introduces the basic applications in bread baking, cakes, pastries, cookies, pies, tarts and custards. Students learn about equipment and tools used in the production of these items. Students spend time in a baking lab applying their knowledge in the production of various products. This course is applicable toward all certificates, AAS, ALS (credit hours 4.0, lecture hours 2.0, lab hours 4.0).