BAKE 201 - Advanced Baking and Pastry Arts

Institution:

Harrisburg Area Community College-Harrisburg

Subject:

Baking

Description:

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 gumpaste 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. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. A course fee is required. Prerequisite: BAKE 101 and 111 with grades of C or higher.

Credits:

4.00

Credit Hours:

Prerequisites:

BAKE 101 & BAKE 111

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hacc.edu

Phone Number:

(717) 780-2300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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