:: Baking Courses
An associate degree is an undergraduate degree awarded, primarily in the United States, after a course of post-secondary study lasting two or three years. It is a level of qualification between a high school diploma or GED and a bachelor's degree.
The first associate degrees were awarded in the UK (where they are[when?] no longer awarded) in 1873 before spreading to the US in 1898. In the United States, the associate degree may allow transfer into the third year of a bachelor's degree.[1] Associate degrees have since been introduced in a small number of other countries.
In the United States, associate degrees are usually earned in two years or more and can be attained at community colleges, technical colleges, vocational schools, and some colleges, as well as at some universities. A student who completes a two-year program can earn an Associate of Arts/Associate in Arts (AA)[25] or an Associate of Science/Associate in Science (AS) degree.[25] AA degrees are usually earned in the Liberal Arts and Sciences such as humanities and social science fields; AS degrees are awarded to those studying in applied scientific and technical fields and professional fields of study. Generally, one year of study is focused on college level general education and the second year is focused on the area of discipline.
Students who complete a two-year technical or vocational program can often earn an Associate of Applied Science/Associate in Applied Science (AAS), although sometimes the degree name will include the subject (a "tagged" degree).[26]
Transfer admissions in the United States sometimes allows courses taken and credits earned on an AA, AS, or AAS course to be counted toward a bachelor's degree via articulation agreements or recognition of prior learning, depending on the courses taken, applicable state laws/regulations, and the transfer requirements of the university.[27]
Common associate degree titles include:[26]
- Associate of Applied Business (AAB)
- Associate of Applied Science (AAS)
- Associate of Applied Technology (AAT)
- Associate of Arts (AA)
- Associate of Arts in Teaching (AAT)
- Associate of Business Administration (ABA)
- Associate of Electrical Engineering Technology (AEET)
- Associate of Electronics (AE)
- Associate of Engineering (AE/AEng)
- Associate of Engineering Technology (AET/AEngT)
- Associate of Forestry (AF)
- Associate of General Studies (AGS)
- Associate of Industrial Technology (AIT)
- Associate of Nursing (AN)/Associate Degree Nurse/Nursing (ADN)
- Associate of Occupational Studies (AOS)
- Associate of Science (AS)
- Associate of Science in Computer Assisted Design (AS-CAD)
- Associate of Technology (AT)
- "Associate Degrees". British Columbia Commission on Admissions and Transfer. Retrieved 19 January 2017.
- "Q & A on Sub-degree Programmes". Information Portal for Accredited Post-secondary Programmes. Government of the Hong Kong Special Administrative Region. Retrieved 19 January 2017.
- "USNEI". Education USA. US Department of Education.
"Cal State University". California State University Transfer Requirements.
Baking is a method of cooking food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.
All types of food can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection.
In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. These popular items are known collectively as "baked goods," and are often sold at a bakery, which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues.
Meat, including cured meats, such as ham can also be baked, but baking is usually reserved for meatloaf, smaller cuts of whole meats, or whole meats that contain stuffing or coating such as bread crumbs or buttermilk batter. Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of a closed pan, and letting it steam up around the food, a method commonly known as braising or slow baking. Larger cuts prepared without stuffing or coating are more often roasted, which is a similar process, using higher temperatures and shorter cooking times. Roasting, however, is only suitable for finer cuts of meat, so other methods have been developed to make tougher meat cuts palatable after baking. One of these is the method known as en croûte (French for "in a pastry crust"), which protects the food from direct heat and seals the natural juices inside. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte. Well-known examples include Beef Wellington, where the beef is encased in pastry before baking; pâté en croûte, where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud. The en croûte method also allows meat to be baked by burying it in the embers of a fire – a favorite method of cooking venison. Salt can also be used to make a protective crust that is not eaten. Another method of protecting food from the heat while it is baking is to cook it en papillote (French for "in parchment"). In this method, the food is covered by baking paper (or aluminium foil) to protect it while it is being baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise.
 Industry Description |
Baking and Pastry Arts Certificate Program |
 |  California Culinary Academy
Program: The Academy offers an intensive program designed for those interested in professional baking. The Baking and Pastry Arts Certificate Program provides comprehensive study with an emphasis on the hands-on application of fundamental techniques and ingredient
| :: Concentration: Baking |
:: Campus |
:: Location: San Francisco, CA |
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Industry DescriptionThe Academy offers an intensive program designed for those interested in professional baking. The Baking and Pastry Arts Certificate Program provides comprehensive study with an emphasis on the hands-on application of fundamental techniques and ingredient
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