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Course Descriptions - Baking - Culinary Arts
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BAKING LAB
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BAK 110
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Fall |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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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]
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BAKING THEORY
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BAK 111
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Fall |
5.0 Credits
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55 hours of lecture |
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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]
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BAKING LAB
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BAK 112
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Winter |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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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]
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BAKING THEORY
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BAK 113
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Winter |
5.0 Credits
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55 hours of lecture |
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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]
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BAKING LAB
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BAK 114
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Spring |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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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]
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BAKING THEORY
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BAK 115
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Spring |
5.0 Credits
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55 hours of lecture |
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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]
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BAKING LAB
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BAK 116
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Summer |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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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]
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BAKING THEORY
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BAK 117
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Summer |
5.0 Credits
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55 hours of lecture |
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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]
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BEG CAKE DECORATING
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BAK 120
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Fall Winter Spring |
3.0 Credits
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22 hours of lecture - 22 hours of lab |
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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]
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INT CAKE DECORATING
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BAK 122
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Fall Winter Spring |
3.0 Credits
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22 hours of lecture - 22 hours of lab |
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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]
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ADV CAKE DECORATING
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BAK 124
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Fall Winter Spring |
3.0 Credits
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22 hours of lecture - 22 hours of lab |
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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]
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PASTRY ART
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BAK 126
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Winter |
3.0 Credits
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22 hours of lecture - 22 hours of lab |
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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]
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CO-OP WORK EXP
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BAK 199
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Summer Fall Winter Spring |
5.0 Credits
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0 hours of lecture |
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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]
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BAKERY MANAGEMENT LAB
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BAK 210
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Fall |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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Practical instruction in bakery management, working at various bakingstations. Concurrent enrollment in BAK 211 required. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
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BAKERY MANAGEMENT THEORY
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BAK 211
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Fall |
5.0 Credits
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55 hours of lecture |
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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]
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BAKERY MANAGEMENT LAB
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BAK 212
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Winter |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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Practical instruction in bakery management, working at various bakingstations. Concurrent enrollment in BAK 213 required. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
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BAKERY MANAGEMENT THEORY
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BAK 213
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Winter |
5.0 Credits
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55 hours of lecture |
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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]
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BAKERY MANAGEMENT LAB
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BAK 214
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Spring |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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Practical instruction in bakery management, working at various bakingstations. Concurrent enrollment in BAK 215. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
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BAKERY MANAGEMENT THEORY
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BAK 215
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Spring |
5.0 Credits
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55 hours of lecture |
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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]
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BAKERY MANAGEMENT LAB
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BAK 216
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Summer |
10.0 Credits
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0 hours of lecture - 220 hours of lab |
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Practical instruction in bakery management, working at various bakingstations. Concurrent enrollment in BAK 217 required. Prerequisite: Three quarters of BAK 110, 112, 114, or 116. [GE]
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BAKERY MANAGEMENT THEORY
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BAK 217
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Summer |
5.0 Credits
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55 hours of lecture |
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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]
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SPECIAL PROJECTS
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BAK 290
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Summer Fall Winter Spring |
12.0 Credits
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0 hours of lecture |
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Opportunity to plan, organize and complete individualized special projects approved by the department. [GE]
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