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BAK 115: Restaurant Baking: Practicum
1.00 Credits
Seattle Community College-Central Campus
Prereq: CUL 102. For culinary arts students. Production of baked goods including ganache, custards, creams, puddings, mousses and purees.
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BAK 115 - Restaurant Baking: Practicum
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BAK 116: Fine Dining Baking: Practicum
1.00 Credits
Seattle Community College-Central Campus
Prereq: BAK 115. For culinary arts students. Applies baking theory to production of yeast doughs (bread, puff pastry and choux), breads, focaccia, cakes, icings, decorations, mousses, tortes, puff pastries and fine plated desserts.
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BAK 116 - Fine Dining Baking: Practicum
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BAK 117: Introduction To Cheese Making
1.00 Credits
Seattle Community College-Central Campus
For culinary arts students. Learn cheese making and fermentation techniques in the culinary field, including cheese diversity, milk composition, and the eight basic steps.
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BAK 117 - Introduction To Cheese Making
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BAK 123: Advanced Desserts And Breads: Theory
2.00 Credits
Seattle Community College-Central Campus
Prereq: BAK 101. Design and develop a line of bakery goods. Learn how to purchase goods, inventory goods, calculate cost analysis and develop a bakery line for presentation.
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BAK 123 - Advanced Desserts And Breads: Theory
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BAK 124: Advanced Buffet Desserts And Wedding Cakes
8.00 Credits
Seattle Community College-Central Campus
Prereq: BAK 101. Design and develop a line of wedding cakes and petits fours using the latest industry techniques. Produce jam and preserves using organic fruits and vegetables.
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BAK 124 - Advanced Buffet Desserts And Wedding Cakes
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BAK 125: Advanced Desserts And Breads: Practicum
8.00 Credits
Seattle Community College-Central Campus
Prereq: BAK 113 or permission. Design and develop a line of bakery goods. Purchase and inventory goods and calculate cost analysis as an extension of the class project.
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BAK 125 - Advanced Desserts And Breads: Practicum
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BAK 126: Advanced Food Preservation
3.00 Credits
Seattle Community College-Central Campus
Learn scientific principles as applied to lactic acid fermentation including cheese making, charcuterie and vegetable ferments. Explore scientific principles applied to yeast products, fermented foods and food preservation including flour facts and alcohol fermentation.
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BAK 126 - Advanced Food Preservation
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BAK 299: Special Projects/Commercial Baking
5.00 Credits
Seattle Community College-Central Campus
Prereq: permission. Independent study course for individual projects in the desserts/pastry field.
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BAK 299 - Special Projects/Commercial Baking
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BIOL 100: Survey Of Biology
5.00 Credits
Seattle Community College-Central Campus
PREREQ: Eligibility for MATH 084 and ENGL&101. For non-science majors. Explores unity and diversity of life with emphasis on ecology, evolution, cell structure, inheritance and current issues. Satisfies lab science requirement for A.A. degree.
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BIOL 100 - Survey Of Biology
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BIOL 103: Nutrition For Food Service Professionals
3.00 Credits
Seattle Community College-Central Campus
Identification of the known nutrients for human health; demonstration of dietary quality guidelines; utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations.
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BIOL 103 - Nutrition For Food Service Professionals
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