CA 186 - PROFESSIONAL BAKING AND PASTRY: BREADS
- Recent Professors
- M. Pelliccia
- 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 186
- Transfers To
- CSU
- Description
- Covers advanced techniques utilized in the production, storage, evaluation, and presentation of uniform baked products. Emphasizes breads, rolls, pastries, and fillings and trains students in bakery layout and assembly techniques designed to maximize efficiency in the production of baked products. [D; CSU]
- Usually Held
- Tue 10:00am–3:50pm