CA 182 - FUNDAMENTALS OF PROFESSIONAL BAKING AND PASTRY TECHNIQUES
- Recent Professors
- K. Saradpon
- Recent Semesters
- Fall 2026, Summer 2026, Spring 2026
- Class Size
- 18 students
- Credits
- 3
- Prerequisite
- CA 181 or equivalent.
- Fall 2026 Sections
- View Fall 2026 sections of CA 182
- Transfers To
- CSU
- Description
- Introduces students to basic baking techniques and to the primary ingredients utilized in the baking industry. Emphasizes weights, measures, and preparation of basic sweet dough, rolls, pie dough, fillings, cakes, and cookies. [D; CSU]
- Usually Held
- Mon 10:00am–3:50pm, Wed 10:00am–3:50pm