Baking and Pastry Arts (BAK) at Reynolds Community College
Distance Learning
Time of Day
Term
- 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 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 - 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 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 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 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 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 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 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
