BAKE 111 - Pastry Arts I

Institution:

Harrisburg Area Community College-Harrisburg

Subject:

Baking

Description:

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. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and the Culinary Arts AAS and Certificate programs. A course fee is required. Prerequisite: BAKE 101 and CULI 113 with a grade of C or higher. Must have passed the National Restaurant Association Educational Foundation's SERVSAFE Certification.

Credits:

4.00

Credit Hours:

Prerequisites:

BAKE 101 & ( CULI 113 or HRIM 113 )

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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