CA 214 - Advanced Artisan Baking

Prerequisites: CA 113 and CA 124.

Advanced techniques of traditional and contemporary bread baking are demonstrated and practiced. The properties of different flours, grains, yeasts, sponges and levaines are demonstrated. The student produces various European breads, sourdoughs, Danish and croissant doughs and flat breads in a professional bake shop operation.

Text Books/Course Materials
Important Section Information
Section Information as of 11-OCT-2024 01:10:16 PM

  • Title: CA 214 Advanced Artisan Baking
  • CRN: 44540
  • Instructor: Charles Fredericks
  • Instructor: Charles Fredericks (Lab)
  • Section Corequisites: NONE
  • Bldg/Room: BKSHOP Bake Shop (Campus Center)

    • Meeting Time
    M 03:00pm - 04:00pm SHOP Bake Shop (Campus Center) 08/28/23 12/16/23
    M 04:05pm - 07:15pm SHOP Bake Shop (Campus Center) 08/28/23 12/16/23
    Seating Availability
    Waitlist Availability
    Capacity Taken Available Capacity Taken Available
    12 9 3 2 0 2
    Critical Dates for this Course
    Term: Fall 2023
    Last day to add class: 09-SEP-2023
    Last day to drop with an enrollment refund: 09-SEP-2023
    Last day to drop without a "W": 10-SEP-2023
    Last day to drop with a "W": 27-OCT-2023
    [ Close Window ]
    SBCC 8.2