CA 1100 - Baking and Pastry

3 Credit(s) Hours: 5 hrs.

An introduction to baking and pastry making. Techniques for the quality production of yeasted and quick breads, pies and tarts, choux pastry, phyllo and puff pastry applications, basic cakes, cookies, ice cream and sorbets, Bavarians and mousses, and fruit cookery.

Prerequisite(s): passing score on the Elementary Algebra portion of the ACCUPLACER CUNY Assessment Test in Math or MAT M100 and CA 990
Department: Tourism and Hospitality