Baking - Culinary Arts
BAKING LAB
BAK 110
10 Credits
220 hours of lab
Practical work experience in fundamentals of professional baking. Includes the production of a variety of doughnuts, sweet-rolls, breads, cookies, pastries, pies and cake making and finishing. Concurrent enrollment in BAK 111 required. [GE]
BAKING THEORY
BAK 111
5 Credits
55 hours of lecture
Materials used in baking and how they relate to one another in the mixing, processing and baking of specific products. Concurrent enrollment in BAK 110 required. [GE]
BAKING LAB
BAK 112
10 Credits
220 hours of lab
Practical work experience in fundamentals of professional baking. Includes the production of a variety of doughnuts, sweet-rolls, breads, cookies, pastries, pies and cake making and finishing. Concurrent enrollment in BAK 113 required. [GE]
BAKING THEORY
BAK 113
5 Credits
55 hours of lecture
Materials used in baking and how they relate to one another in the mixing, processing and baking of specific products. Concurrent enrollment in BAK 112 required. [GE]
BAKING LAB
BAK 114
10 Credits
220 hours of lab
Practical work experience in fundamentals of professional baking. Includes the production of a variety of doughnuts, sweet-rolls, breads, cookies, pastries, pies and cake making and finishing. Concurrent enrollment in BAK 115 required. [GE]
BAKING THEORY
BAK 115
5 Credits
55 hours of lecture
Materials used in baking and how they relate to one another in the mixing, processing and baking of specific products. Concurrent enrollment in BAK 114 required. [GE]
BAKING LAB
BAK 116
10 Credits
220 hours of lab
Practical work experience in the fundamentals of professional baking. Includes the production of a variety of doughnuts, sweet rolls, breads cookies, pastries, pies, and cake making and finishing. Concurrent enrollment in BAK 117 required. [GE]
BAKING THEORY
BAK 117
5 Credits
55 hours of lecture
Lectures covering the materials used in baking, how they relate to each other in the mixing and processing of specific products. Lectures include lab demonstrations of each topic. Concurrent enrollment in BAK 116 required. [GE]
BEGINNING CAKE DECORATING
BAK 120
3 Credits
22 hours of lecture - 22 hours of lab
Practical exercises covering cake set-up, filling, trimming, and icing. Basic flower construction including design lay-out, script borders, cut-out designs, and color wheel. [GE]
INTERMEDIATE CAKE DECORATING
BAK 122
3 Credits
22 hours of lecture - 22 hours of lab
Practical exercises covering cake set-up, filling, trimming, and icing. The making and designing of a variety of flowers and borders. Script, stencils, piping, gel transfers, design perspective, image projection, and the use of air brushes. [GE]
ADVANCED CAKE DECORATING
BAK 124
3 Credits
22 hours of lecture - 22 hours of lab
Wedding cake set-up and construction. Borders for wedding cakes. Make orchids and other flowers to compliment special design cakes. Piping of comic-type figures. [GE]
PASTRY ART
BAK 126
3 Credits
22 hours of lecture - 22 hours of lab
Basic course for the beginning pastry chef. Topics include custards, ice creams, specialty sauces, meringues, pate choux, Bavaarians, candies, holiday desserts, and individual plated desserts. [GE]
COOPERATIVE WORK EXPERIENCE
BAK 199
1 - 5 Credits
165 hours of clinical
Supervised work experience in an approved program-related job. Completing specific learning objectives and gaining valuable industry knowledge enhances choice of future employment opportunities. Completion of, or concurrent enrollment in, HDEV 195, 198, or 200 required. Prerequisite: Consent of Instructional Unit. [GE]
BAKERY MANAGEMENT LAB
BAK 210
10 Credits
220 hours of lab
Practical instruction in bakery management, working at various baking stations. Concurrent enrollment in BAK 211 required. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
BAKERY MANAGEMENT THEORY
BAK 211
5 Credits
55 hours of lecture
Introduction and group discussions regarding management and merchandising of a bakery. Concurrent enrollment in BAK 210 required. Prerequisite: Three quarters of BAK 111, 113, 115, or 117. [GE]
BAKERY MANAGEMENT LAB
BAK 212
10 Credits
220 hours of lab
Practical instruction in bakery management, working at various baking stations. Concurrent enrollment in BAK 213 required. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
BAKERY MANAGEMENT THEORY
BAK 213
5 Credits
55 hours of lecture
Introduction and group discussions regarding management and merchandising of a bakery. Concurrent enrollment in BAK 212 required. Prerequisite: Three quarters of BAK 111, 113, 115, or 117. [GE]
BAKERY MANAGEMENT LAB
BAK 214
10 Credits
220 hours of lab
Practical instruction in bakery management, working at various baking stations. Concurrent enrollment in BAK 215. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
BAKERY MANAGEMENT THEORY
BAK 215
5 Credits
55 hours of lecture
Introduction and group discussions regarding management and merchandising of a bakery. Concurrent enrollment in BAK 214. Prerequisite: Three quarters of BAK 111, 113, 115 or 117. [GE]
BAKERY MANAGEMENT LAB
BAK 216
10 Credits
220 hours of lab
Practical instruction in bakery management, working at various baking stations. Concurrent enrollment in BAK 217 required. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
BAKERY MANAGEMENT THEORY
BAK 217
5 Credits
55 hours of lecture
Introduction and group discussions regarding management and merchandising of a bakery. Concurrent enrollment in BAK 216 required. Prerequisite: Three quarters of BAK 111, 113, 115 or 117. [GE]
SPECIAL PROJECTS
BAK 290
1 - 12 Credits
Opportunity to plan, organize and complete individualized special projects approved by the department. [GE]