Overview

  • Baking & Pastry Arts

     

    COURSE DESCRIPTION

    The food industry is the nation’s largest employer, creating a demand for thousands of trained women

    and men every year. The Baking industry has seen many changes in the past decade. Artisan pastry & breads
    are in high demand and so are jobs for passionate, entry-level bakers and pastry cooks.

    Students learn via hands-on baking and pastry production and theory. Students also learn basic

    business and math skills used in the food service industry.
    The program operates a retail bakery outlet which provides
    students with the opportunity to practice essential customer service skills.
     

    MAJOR UNITS OF INSTRUCTION

    ·         Customer Service Skills

    ·         Phone Etiquette

    ·         Safety and Sanitation

    ·         Tools and Equipment

    ·         Basic Principles of Baking

    ·         Ingredients

    ·         Quick Bread

    ·         Pies/Pastry/Syrups/Icing/Sauces

    ·         Tarts and Special Pastries

    ·         Cake Decorating

    ·         Mixing and Cooking Methods

    ·         Custards, Puddings, Mousses and Soufflés

    ·         Frozen and Fruit Desserts

    ·         Daily Kitchen Management

    ·         Purchasing & Inventory Procedures

    ·         Menu Planning

    ·         Recipe Conversions

    ·         Catering/Special Events

    ·         Basic Knife Skills
     

    POTENTIAL CAREERS

    ·         Baker

    ·         Cake Decorator

    ·         Pastry Cook

    ·         Pastry Chef

    ·         Food Service Management

    ·         Hospitality Industry Supervisor
     

    EMPLOYMENT AREAS

    ·         Restaurants/Colleges/Schools

    ·         Hotels/Country Clubs/Private Clubs

    ·         Resorts/Fast Food Restaurants

    ·         Cruise Ships/Hospitals

    ·         Bakery

    ·         Nursing Homes/Catering