CA 120 - Baking Fundamentals
| Description: | CA 120 introduces students to the fundamental elements of baking science, ingredients, weights, measures, formula conversion and storage. Topics include formulation of yeast-based products, the functions and properties of various flours, fats, sugars, leaveners, and other baking ingredients. Students will spend lab time applying their knowledge in the production of various products. |
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| Credit hours: | 2-4-4 |
| Prerequisite(s): | CA 105 |
| Applicability towards graduation: |
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| Offered: | Spring |
Spring 2009 Offerings
| Course | Sec | Beg | End | Days | Instructor | Notes |
|---|---|---|---|---|---|---|
| CA 120 | 01 | 8:00a 8:00a | 10:40a 10:40a | T,Th T,Th (lab) | Staff | |
| CA 120 | 02 | 1:00p 1:00p | 3:40p 3:40p | M,W M,W (lab) | Klinkenber | |
| CA 120 | 03 | 6:00p 6:00p | 8:40p 8:40p | T,Th T,Th (lab) | Staff |
