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CA 220 - Pastry Fundamentals

Description:CA 220 familiarizes the student with the proper methods of pastry assembly, color coordination and the importance of appropriate taste combinations and pastry finishing techniques. The student acquires and practices skills involving pastries, specialty breads, icings, and fillings.
Credit hours:2-3-3
Prerequisite(s):CA 120
Applicability towards graduation:
  • Certificate or degree - All Certificates, AAS, ALS
  • Group requirement - Not Applicable
  • Area of concentration - Not Applicable
Offered:Fall

Culinary Arts Courses

NumberTitleHours
CA 105Culinary Fundamentals2-4-4
CA 115Culinary Fundamentals2-4-4
CA 120Baking Fundamentals2-4-4
CA 200Meat, Poultry, and Fish2-3-3
CA 210Garde Manger2-3-3
CA 220Pastry Fundamentals2-3-3
CA 230International Cuisine2-4-4