Baking and Pastry Arts (BAK) at Reynolds Community College


         
 
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BAK 95 - Topics In
Provides an opportunity to explore topical areas of interest to or needed by students. May be used also for special honors courses.
May be repeated for credit. Variable hours. Lecture 1-5 hours. Total 1-15 hours per week.
1-5 credits
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 128 Detailed Outline (VCCS Faculty & Staff Only) icon
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 280 Detailed Outline (VCCS Faculty & Staff Only) icon
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
BAK 281 Detailed Outline (VCCS Faculty & Staff Only) icon
BAK 282 - European Tortes and Cakes
Provides an integrated study of classical European tortes and cakes.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
BAK 282 Detailed Outline (VCCS Faculty & Staff Only) icon
BAK 283 - Custards and Cremes
Provides an integrated study of classical and contemporary custards and cremes as menu items and recipe ingredients.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
BAK 283 Detailed Outline (VCCS Faculty & Staff Only) icon
BAK 284 - Specialty, Spa, and Plated Desserts
Provides an integrated study of specialty, spa, and plated desserts, which possess enhanced value through artistic presentation.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
BAK 284 Detailed Outline (VCCS Faculty & Staff Only) icon
BAK 285 - Chocolate and Sugar Arts
Focuses on an integrated study of chocolate and sugar as used by the pastry artist to create candies, confections, and showpieces.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
BAK 285 Detailed Outline (VCCS Faculty & Staff Only) icon
BAK 286 - Wedding and Specialty Cakes
Provides an integrated study of classical and contemporary wedding and specialty cakes.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
BAK 286 Detailed Outline (VCCS Faculty & Staff Only) icon
BAK 288 - Health-Conscious Baking
Provides students with an understanding of the ingredients and methods used in creating healthy and special needs breads, pastries, cookies, and other desserts.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
BAK 288 Detailed Outline (VCCS Faculty & Staff Only) icon
BAK 290 - Coordinated Internship
Provides supervised, on-the-job training in selected business, industrial or service firms coordinated by the college.
Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. Lecture 1-5 hours. Total 1-25 hours per week.
1-5 credits
BAK 299 - Supervised Study
Assigns problems for independent study incorporating previous instruction and supervised by the instructor.
May be repeated for credit. Variable hours. Lecture 1-5 hours. Total 1-15 hours per week.
1-5 credits