Baking and Pastry Arts (BAK) at Piedmont Virginia Community College
Distance Learning
Time of Day
Term
- BAK 128 - Principles of Baking
- Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - BAK 280 - Principles of Advanced Baking and Pastry
- Reviews foundation principles of classical and modern baking/pastry methods.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - BAK 281 - Artisan Breads
- Provides an integrated study of both classical and modern bread baking methods. Focuses on craft baking using simple ingredients to create superior products.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits