CA 116 - Baking and Pastry I

Credit Hours: 3
Lecture: 0.5 Lab: 5
Education and practical experience in the execution of a commercial bakery and pastry operation. Students will manage the preparation and serving of bakery and pastry products with an emphasis on quality and efficiency including assorted pastries, pate au choux, puff pastry, cakes, pies, cookies, yeast breads, quick breads and flat breads as used in large volume operations. Prerequisite(s): Placement into ENG 101 or minimum grade of “C” in one of the following: ENG 021 and ENG 099, or ENG 022 and ENG 099, or the EAP course sequence ENG 079 and ENG 089, or ENG 096 . Successful completion of CA 102 and CCA 106 or taken as co-requisite. Corequisite(s): CA 156
Notes: This is an 8 week course. CA 116 is offered during the first 8 weeks of the semester and CA 156 will be Offered during the second 8 weeks.

Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional

Is this a Human Relations/Diversity Course? No