CA 184 - PROFESSIONAL BAKING AND PASTRY: ADVANCED TECHNIQUES
- Recent Professors
- L. Gershuni, M. Magoni
- Recent Semesters
- Fall 2026, Spring 2026
- Class Size
- 18 students
- Credits
- 3
- Prerequisite
- CA 182 or equivalent.
- Fall 2026 Sections
- View Fall 2026 sections of CA 184
- Transfers To
- CSU
- Description
- Trains students to prepare ingredients for doughs, pastries, fillings, and toppings using proper weights and measures. Emphasizes proper utilization of baking equipment and evaluation of finished baked products. Reviews regulations that affect the baking industry. [D; CSU]
- Usually Held
- Mon 10:00am–3:50pm, Wed 10:00am–3:50pm