CA 174 - Principles of Baking and Pastry Making
- Recent Professors
- J. Foran, M. Daquino
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 24 students
- Difficulty
- 5.4Moderateout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of CA 174
- Transfers To
- CSU
- Description
- This course introduces fundamental baking and pastry techniques used as the building blocks for a variety of pastries and desserts. Emphasis is placed on sanitation, professionalism, organization, kitchen equipment, ingredients, recipe analysis and technique, consistency of product, and teamwork. (CSU)
- Usually Held
- Mon Tue 4:00pm–4:50pm, Mon Tue 5:00pm–8:05pm, Wed Fri 9:00am–9:50am, Mon Tue 4:00pm–6:05pm