5 courses with the subject BAKE, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
BAKE 101Baking I 4:2:6
Introduces students to techniques in the preparation of assorted quick breads and muffins, basic yeast doughs, enriched and laminated doughs, cookies, and brownies. This course combines theory, demonstration, and hands-on laboratory time as students evaluate and study product identification and functions while applying bakeshop sanitation. In addition, students are able to practice the proper use of equipment and bakeshop mise en place - emphasizing precise calculation of baker’s mathematics and formulas. A gingerbread showpiece is constructed for grading. Students are responsible for purchasing an appropriate uniform and a designated small equipment kit. A course fee is required. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. Co-requisite: CULI 113.
Introduces the techniques and presentations of traditional American and classic international desserts through theory, demonstration, and hands-on laboratory time. This course specifically addresses layered and tiered cakes, tortes, frostings, fillings, custards, and curds with an emphasis on pies and tarts, ice cream, and frozen desserts. The course also focuses on working with chocolate and basic cake decorating procedures. Desserts, both individual and retail, are plated for presentation. Students must have an approved uniform and a small designated equipment kit. A course fee is required. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. Prerequisite: BAKE 101 with a grade of C or higher, and CULI 113 with a grade of D or higher. Must have passed the National Restaurant Association Educational Foundation's SERVSAFE Certification.
Focuses on advanced breads and pastries. This course exposes the student to a continuation of various bread styles using advanced techniques and hands-on application for sourdough and artisan style breads. Specialty dietary baking products are also covered. Decorating techniques, such as gum paste and fondant are introduced for cakes and showpieces and chocolate candies and sugar confections are outlined. In addition, restaurant and plated desserts are covered with flavor profiling and plate composition. A theme specific bread showpiece, utilizing different decorative doughs, is a part of the grading. Construction, assembly, decoration, and cost analysis of a tiered theme cake is also a part of the grading. Students must have an approved uniform and a designated small equipment kit. A course fee is required. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. Prerequisite: BAKE 101 and 111 with grades of C or higher. 231
Provides students with an opportunity to gain “real world” experience in the baking and pastry industry by working in a commercial bakery operation. This lecture course requires students to obtain employment and participate in a “hands – on” learning experience as they are introduced to various bakeshop stations and employment procedures. These areas include: basic preparation, bread baking, bulk production, pastries and plated desserts. The course is offered at HACC’s partnering culinary teaching facility, The Hotel Hershey. Students must meet with the Program Director for approval into the class. Students must have an approved uniform and designated pastry kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate, Culinary Arts Catering Certificate, and Culinary Arts AAS programs. Prerequisite: BAKE 101 with a grade of C or higher and CULI 113.
Provides students with the opportunity to obtain employment in an approved bakery worksite for the equivalent of 280 hours of on-the-job training. Weekly progress reports are required. The student compiles a portfolio of the internship experience for a grade. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. Building Construction Technology
