Baking and Pastry Arts (BAK) at Piedmont Virginia Community College


         
 
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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

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