Page 58 of Seattle Community Colleges Course Descriptions by Seattle Community Colleges

226 HIS 264 (5) N,C,S Pacific Northwest History Surveys history of the Pacific Northwest and Washington state from the earliest times through exploration, settlement, and the modern era. Emphasis on the growth of the Northwest in relation to national developments, including ethnic contributions. Includes a unit on Seattle history. HIS 268 (5) N,C The Latin Americas Covers the development of the Latin American republics, from Indian, European, and African foundations through independence and the 20th century. Focuses on social, economic, cultural and political development. HIS 273 (5) N Women of the American West Examines women of diverse communities in the Trans-Mississippi West in all their different roles from before European contact to the end of the twentieth century. Explores race, ethnicity, class, labor, family, suffrage, politics, social reform, womens groups, arts and entertainment, religion, cultural values, and gender identity. HIS 298 (1-5) N,C,S Special Topics in History Independent study in selected history topics under faculty supervision. Prereq: Permission. HIS 299 (3-5) N,C,S Special Problems in History Small class format to study and discuss selected topics in history. Prereq: Permission. HOSPITALITY/FOOD PRODUCTION/CULINARY ARTS Specialty Desserts Breads CENTRAL BAK 101 (4) C Intro to Desserts Breads (Theory) Intro to the fundamentals of baking/cooking methods and to the scientific principles used in this field. Covers ingredient responses to temperature, friction and storage: mise en place; ingredient functions and characteristics; tools/equipment; and trade terminology. Includes discussion of yeast doughs, quick breads, syrups, icings, sauces and creams, pastries, pies and tarts, cake mixing and baking. Prereq: Admission to program. BAK 102 (3) C Beginning Desserts Breads (Theory) A systematic presentation of theory and ingredients, including why specific baking techniques work. Emphasizes the formation and exercise of judgment in baking practice, relationships between procedures and products, and evaluation of product quality. Includes discussion of bread history; butter- creams; souffles and meringues; frozen des serts; chocolate sugar/work; bread and bread sculpture; centerpieces; and wedding cakes. Prereq: BAK 101. BAK 111 (6) C Intro to Desserts Breads (Practicum) Application of baking theory to production. Includes mise en place and preparation of a variety of doughs, breads/rolls, breakfast breads/pastries, cookies, tarts, sponge and tea cakes, and decorated cakes. Prereq: Admission to program. BAK 112 (8) C Beginning Desserts Breads (Practicum) Further application of baking theory to production, including exercising judgment and product success/failure analysis. Includes preparation of pastry creams, egg foams, butter creams, tempered and couverture chocolate, marzipan and royal icing, sugar work, meringues, mousses, souffles, cus tards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces, and fillings. Prereq: BAK 111. BAK 113 (8) C Intermediate Desserts Breads (Practicum) Development of independent bakery skills, including organization, accuracy and communication. Utilizing previous theory and practicum, practice discriminatory skills regarding texture, taste and appearance of finished products. Includes preparation using advanced techniques of intricate chocolate work, European cakes and plated desserts, with increased emphasis on presentation and artistic skills. Prereq: BAK 112. BAK 123 (2) C Advanced Desserts Breads (Theory) Utilize the theory gained in previous courses to design and develop a line of bakery goods. Learn how to purchase goods, inventory goods, calculate cost analysis and develop a bakery line for presentation. Prereq: BAK 103 or permission. BAK 124 (8) C Advanced Buffet Desserts Wedding Cakes (Practicum) Utilize theory and experience to develop and design a line of wedding cakes, show pieces, petits-four and decorative breads using the latest industry techniques. Prereq: Completion of BAK 125 or permission. BAK 125 (8) C Advanced Desserts Breads: (Practicum) Using theory and experience, develop and design a line of bakery goods. Purchase and inventory goods and calculate cost analysis as an extension of the class project. Prereq: BAK 113 or permission. BAK 200 (1) C Desserts Breads Externship Project Application of baking principles to operations in a successfully-running site. Choose externship sites from a pre-established list including full-service off-site operations, hotels, restaurants, catering and deli/bakery establishments. Prereq: BAK 113. BAK 299 (1-5) C Special Projects, Specialty Desserts Breads Independent study course for individual projects in the desserts/pastry field. Prereq: Permission. CUL 106 (1) C Intro to Culinary Arts (Theory) Intro to the basic fundamentals of culinary arts. Includes the theory of the various types of moist and dry heat cooking methods; product identification; preparation methods for soups, stocks, sauces, vegetables and side dishes, salads and dressings, hot and cold sandwiches, beverages and breakfast meats and eggs. Prereq: Admission to program. CUL 116 (1) C Intro to Culinary Arts (Practicum) Intro to the fundamentals of culinary arts. Hands on application of the various types of moist and dry heat cooking methods; preparation methods for soups, stocks, sauces, vegetables and side dishes, salads and dressings. Rotate into a different kitchen each day, preparing a variety of dishes. HOS 106 (1) C Advanced Bakery Counter Service (Practicum) Explains advanced counter service techniques. Includes experiences training beginning students in customer service (pastry sales, general housekeeping, and pastry case mise en place); responsibility for daily set-up; and supervision of merchandising and product organization. Prereq: HOS 105.

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