CBPA 103 - Introduction to Baking and Pastry Skills and Techniques

Credits: 2
Lecture Contact Hours: 2
Description: This course will provide a broad orientation to aspiring bakers and pastry chefs in order to offer a better understanding of the specialized fields of baking and pastry. Discussions will include professionalism, safety and sanitation, equipment identification, function and maintenance. The fundamental baking processes, handling and function of ingredients will also be covered.

Prerequisites: None.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Spring Only
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