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Course Criteria
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10.00 Credits
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. Students must participate in an alternate lab schedule, 6:00am to 12:00pm, for up to seven days during the quarter. Concurrent enrollment in BAK 117 required. [GE]
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5.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
Basic course for the beginning pastry chef. Topics include custards, ice creams, specialty sauces, meringues, pate choux, Bavarians, candies, holiday desserts, and individual plated desserts. [GE]
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1.00 - 5.00 Credits
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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10.00 Credits
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]
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5.00 Credits
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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10.00 Credits
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]
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