CAM 312 Baking and Pastry
Hours: 18 hours LEC; 108 hours LAB
Prerequisite: CAM 300, 301, and 306 with grades of "C" or better
Advisory: CAM 310
This course is designed to introduce students to the fundamental principles of baking and procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science; laboratory hours are spent in commercial production. Products may include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.
This course may require out of class time attendance at events (all required events outside of class time will be listed in the course syllabus).
Student Learning Outcomes
Upon completion of this course, the student will be able to:
SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)