CA 224 - Pies and Tarts

Credit Hours 4
Lecture: 3 Lab: 2
This course is designed to give the student practical exposure to the production of pies. Crusts and short doughs will be emphasized. Pie filling will be stressed. Specialty and holiday items will be practiced. Production speed and skill will be developed. Understanding of basic ingredients, mixing methods and handling techniques will be emphasized
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional

Is this a Human Relations/Diversity Course? No