CA 220 Advanced Baking and Pastry
builds upon the skills learned in Baking and Pastry Fundamentals. The class introduces more advanced techniques in baking and pastry while reinforcing topics such as baker's percentage and equipment. Chocolate and sugar work are displayed and discussed. The class includes items such as custards, meringue and more advanced cakes. The student will have substantial lab time to demonstrate the skills learned. This course is applicable toward all certificates, AAS, ALS (credit hours 4.0, lecture hours 2.0, lab hours 4.0).