Course Details

CACM 210 Basic Baking and Pastry

9 hours lab, 3 units
Grade Only

Description: This course covers fundamental baking skills for students who intend to specialize in baking and pastry making instead of general cooking. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken, with emphasis placed on more sophisticated items and gourmet specialties including cakes and pastries for weddings, birthdays and special occasions. Gourmet baked items and pastries are produced in a time restricted quality minded setting. This course is for students pursuing a certificate or degree in culinary arts/culinary management.