This course is the study of ingredient functions, product identification, weights
and measures as they apply to baking. Students learn to identify various types of
flours, leaveners, and pastry ingredients that affect the outcomes of their finished
baked goods.
This course introduces baking fundamentals and classical baking techniques in a laboratory
setting.
This course covers the techniques and assembling used in finishing theme cakes and
international cakes with a variety of mediums used in commercial bakeshops.
This course covers the principles of hot and cold desserts to include bombes, parfaits,
baked Alaska, ice cream, sorbets, sherbets, granitas, hand-stretched strudel, crepes
and souffles. Students will prepare desserts with suitable sauces and garnishes.
This course focuses on the elements of making candies and confections. Students will
develop a complete understanding of all components of chocolates, sugar, pastillage
and marzipan, using basic patisserie principles.
This course introduces the fundamental skills, concepts and techniques of artisan
bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in
making authentic rustic bread. Students will make an assortment of international breads
as well as breads for special occasions.
This course focuses on the elements of modern dessert production and consumption.
It stresses a thorough understanding and creation of all components of plated dessert
production, using basic pastry principles.
This course prepares students for advanced specialty cake production.
This course is a study of chocolate artistry and sugar work to include tempering various
types of chocolate for modeling and display work, as well as molding, pulling, and
blowing sugar.
This course includes capstone competencies for baking and pastry students. Students
work in a retail bakery producing an assortment of baked goods while managing and
selling their products to the public.