CA 102 Survey of Professional Baking

This course is a general survey of the bakery arts: cakes, breads, pastries and more. Students will learn the fundamentals of preparing these items, and gain an understanding of the professional food world. This course is open to all LCC students.

Credits

2

Course Learning Outcomes

Upon successful completion of this course, the student will be able to:

1. Produce a wide range of baked goods by employing current technologies and traditional baking methods

2. Apply fundamental theory, culinary skills and techniques, as well as time management principles to prepare industry standard food products

3. Safely and effectively operate current commercial bakery and cooking equipment and utensils

4. Implement and maintain industry-standard personal and food sanitation concepts presented in the course