CA 161A - Baking and Pastry

Institution:

Lane Community College

Subject:

Description:

3 credits In this class students will be introduced to the fundamentals of food safety and sanitation, tools and equipment identification and safe use; proper kitchen and personal hygiene as it applies to a bakeshop setting; key baking concepts, terminology and history. Students will receive an overview of bakeshop products and their uses; fundamental culinary math in relation to recipe comprehension, conversion and costing will be learned from the point of view of baker's percentages; basic baking theory, applications and techniques will be learned in the preparation of yeast goods, quick breads, cookies, pies, cakes and desserts.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.Lanecc.edu

Phone Number:

(541) 463-3000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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