CA 130. Professional Pastry Skills

This course will enable the student to develop culinary pastry skills in the kitchen environment. The student will learn skills in sanitation, scaling ingredients, leavening agents, chocolate tempering, confections, fundamentals of cake decorating, baker’s percentage, recipe interpretation, recipe design, recipe costing, and preparing baked goods for commercial consumption.

Prerequisite(s): HM 101 with a C or better.

Credits: 3