BAKE courses
19 courses · Culinary Institute of America · Fall 2026
- BAKE 105 — Baking and Pastry Techniques1 section
- BAKE 110 — Baking Ingredients and Equipment Technology1 section
- BAKE 115 — Café Savory Foods Production1 section
- BAKE 151 — Baking and Pastry Practical Examination I1 section
- BAKE 200 — Principles of Design1 section
- BAKE 202 — Specialty Breads1 section
- BAKE 205 — Basic and Classical Cakes1 section
- BAKE 210 — Hearth Breads and Rolls1 section
- BAKE 215 — Individual and Production Pastries1 section
- BAKE 230 — Baking and Pastry Practical Examination II1 section
- BAKE 240 — Confectionery Art and Special Occasion Cakes1 section
- BAKE 241 — Baking and Pastry Skill Development1 section
- BAKE 242 — Chocolate and Confectionery Technology and Techniques1 section
- BAKE 245 — Contemporary Cakes and Desserts1 section
- BAKE 251 — Advanced Baking Principles1 section
- BAKE 254 — Café Operations1 section
- BAKE 255 — Beverages and Customer Service1 section
- BAKE 260 — Applied Baking and Pastry Production1 section
- BAKE 300 — Restaurant and Production Desserts1 section
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