The Certificate in Baking and Pastry introduces students to principles and techniques important in the baking industry.
Annual enrollment completer projections is 25 students with a 2-3% growth per year.
1. Understand food handling and safety procedures in the bakeshop.
2. Utilize major baking equipment and specialized tools and understand the function of baking ingredients including measurement systems, baker’s formulas and percentages.
3. Mastery of the different mixing methods, leaveners, and production of doughs to make a variety of breads, rolls and pastries.
4. Evaluate products they create in class to enhance their understanding of the course material and the quality of their product including accurate costs for the creation of menu items
5. Ability to prepare, decorate, and display classical, contemporary, and specialty cakes using various fillings, icings, custards or mousses and utilizing special equipment or molds including frozen desserts, ice creams, sorbets and gelatos.
6. Produce a variety of confections including petit fours, fancy cookies, macaroons, and miniature pastries using an assortment of different icings, glazes and fillings including chocolates and chocolate truffles using different fillings and dipping methods.
7. Produce and display various sugar, pastillage, and marzipan centerpieces.
8. The importance of a scientific knowledge of nutrition, specific food nutrients and nutritional controversies.
9.The responsibility for implementing human resources applications involving the selection, training, evaluation, motivation and promotion of personnel.
|CUL-46||Fundamentals of Baking and Pastry||8.5|
|CUL-47||Advanced Baking and Pastry||8.5|
|MAG-56||Human resource Management||3|
Students will enroll in CUL-50 the summer before entering the program. They will then take CUL 46 in the Fall and CUL 47 in the spring.
KIN and MAG class can be taken either semester.
Diann Thursby · 10/15/19
Received regional recommendation at 10-14-19 IEDRC Deans Meeting.