Mendocino College
SLO Report
CC Approval: 09-Dec-11
Effective Term: Fall 2012
Course Number:   CAM 165
Course Title:   Pastry and Desserts
Initiator:   Nicholas Petti
Max Units:   1.00
Min Units:   1.00
Student Learning Outcomes
Upon satisfactory completion of  Pastry and Desserts,  students will be able to:
  1. Properly use commercial baking equipment
  2. Identify the key functional ingredients in baking
  3. Properly use baking terminology and apply techniques to recipes
  4. Critique bakery products for quality
  5. Demonstrate appropriate presentation of pastries and desserts
  6. Create a themed bakery product