BAK courses
24 courses · Central Oregon Community College · Fall 2026
- BAK 100 — Want to be a Pastry Chef?1 section
- BAK 101 — Introduction to Baking & Pastry1 section
- BAK 110 — Baking and Pastry Foundations I1 section
- BAK 130 — Nutrition and Baking for Special Diets1 section
- BAK 140 — Baking and Pastry Foundations II1 section
- BAK 170 — Baking and Pastry Foundations III1 section
- BAK 181 — Custards and Frozen Desserts1 section
- BAK 199 — Selected Topics: Baking and Pastry Arts1 section
- BAK 200 — Kitchen Chemistry: The Science of Cooking and Baking1 section
- BAK 210 — Modern Sugar and Chocolate Decor1 section
- BAK 215 — Laminated Dough and Viennoiserie1 section
- BAK 220 — Wedding Celebration and Specialty Cakes1 section
- BAK 225 — Entremets1 section
- BAK 230 — Plated Desserts and Presentation1 section
- BAK 235S — Classical French Pastries1 section
- BAK 240 — The Craft of Artisan Breads1 section
- BAK 250 — Petit Fours, Candies and Classical Mignardise1 section
- BAK 255S — Artisan Breads with Heirloom Whole Grains1 section
- BAK 260 — Advanced Wedding, Celebration, and Specialty Cakes1 section
- BAK 265 — Comprehensive Retail Baking Operations1 section
- BAK 270 — Dessert Service Capstone1 section
- BAK 280 — Baking and Pastry Arts Industry Internship1 section
- BAK 298 — Independent Study: Baking1 section
- BAK 299 — Selected Topics: Baking and Pastry Arts1 section
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