Transfers ToCSUDescriptionThis course will introduce students to the principles and practices of baking and pastry arts. Understanding baking requires a more scientific approach than cooking; therefore, there will be greater emphasis on food chemistry and science and scientific experimentation. Students will learn the broad range of basic baked goods including breads, rolls, pies, cakes, and cookies as well as be introduced to the concept of pastry arts by making puddings, fillings, dessert sauces, icings, mousses, bavarians, and other pastry preparations. In the lab, students will apply the theory that they learn in the lecture to produce baked and pastry goods.Usually HeldMon 11:30am–6:55pm, Mon 8:30am–10:50am 