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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:Offered in Fall.

Spring 2010 Offerings

CourseSecBegEndDaysInstructorNotes
CA 220017:00a
7:00a		12:30p
12:30p		T,Th
T,Th		Hopper, B
  • This section begins on Mar 16 and ends on May 14.
CA 220025:00p10:30pM,WHopper, B
  • This section begins on Mar 15 and ends on May 14.

Fall 2009 Offerings

CourseSecBegEndDaysInstructorNotes
CA 220017:00a
7:00a		12:30p
12:30p		T,Th
T,Th (lab)		Klinkenber
  • This section begins on Aug 17 and ends on Oct 9.
CA 220025:00p
5:00p		10:30p
10:30p		T,Th
T,Th (lab)		Hopper, B
  • This section begins on Aug 17 and ends on Oct 9.

Culinary Arts Courses

NumberTitleHours
CA 105Culinary Fundamentals2-4-4
CA 115Culinary Applications2-4-4
CA 120Baking Fundamentals2-4-4
CA 150Culinary Math0-0-3
CA 200Meat, Poultry and Fish2-3-3
CA 210Garde Manger2-3-3
CA 220Pastry Fundamentals2-3-3
CA 230International Cuisine2-4-4
CA 290Work Exp Practicum & Seminar1-1-3