Here are the courses you will take in your first semester (fall) of Baking and Pastry.
Lab Classes
Petit Fours, Cookies, and Cakes
Theory and technique of mixing, make up, baking, storage, and retail applications for each category of cookie. Also: Mixing theory and production of cake. Basic icings and masking techniques are introduced. Manufacture and production skills for commercial baking outlets are emphasized.
Pies, Tarts, and French Pastries
Theory and technique of foundational doughs and fillings used in pie, tart, and pastry production in the retail market. Handling of ingredients and mixing methods is emphasized to achieve the highest quality result. Classic and contemporary items are used to instruct students.
Artisan Bread
Theory and technique of yeast-raised dough products. The science and practical control of fermentation to create high-quality bread without the use of additives or preservatives is emphasized. Manufacture and production skills related to classic bread items.
Viennoiserie and Quick Breads
Theory and technique of chemically leavened and yeast-raised items. Control of yeast fermentation through refrigeration and use of chemical leavening agents is explained and practiced in a laboratory setting designed to recreate the workplace. Production of classic laminated products such as croissants, Danish pastry, and puff pastry items as well as fried goods found in the retail market are included.
Introduction to Computers
Familiarizes students with interaction of computer hardware and software. Emphasizes use of productivity software and the social and ethical aspects of the impact of computers on society.
Lecture Classes
Careers
Explores occupational outlooks, career opportunities, professional organizations, and job options in the culinary, food service, and hospitality industries. Focus on goal planning and decision making.
Hospitality Mathematics
Emphasis on weights and standards of measurements, use of calculators, and review of basic mathematics computations that are applicable to the food service industry.
Personal and Professional Development
Learn to recognize and develop characteristics of a good personality. Emphasis placed on creative thinking, problem solving, studying skills, time management, and communication.
Product Identification
Review of various products available on today's market. Inspections, grading, yields, specifications, and availability emphasized.
Sanitation Management
Learn proper sanitation procedures, policies, skills, and knowledge that are fundamental to operating a safe food service establishment. Emphasis placed on preventing food contamination by the management of the microworld and training of food service employees.
Wine Appreciation and Beverage Management
Comprehensive look at wines and spirits and their impact on today's restaurants through lecture, tasting, and independent research. Students gain the necessary knowledge to understand as well as appreciate the use and service of alcoholic beverages in the food service industry.
Baking and Pastry Professional Portfolio
Instruction in the organizational skills required to develop and present a performance log of technical skills and knowledge acquired during each semester in a format suitable for presentation to prospective employers.