Baking & Pastry Course Descriptions

Finish in about five months, not two years. The Baking & Pastry Arts Certificate Program covers 26 subjects through 643.5 clock hours of instruction. Rather than spreading that out over two years, this intensive program is designed to be taken on a full-time basis, Monday through Friday, allowing you to complete your training in 100 days!

 

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Semester 1

Food And Kitchen Safety (FKS 101)

Clock hours – 12.5 (Lecture: 12.5)

Students will participate in discussions of proper food and kitchen safety procedures. Students’ food and kitchen safety practices will be observed and discussed.

Bakeshop Ingredients, Equipment And Technology I (BET 101)

Clock hours – 25 (Lecture: 12.5 | Lab: 12.5)

Students will participate in discussions and demonstrations of the proper nomenclature, use, operation and care of large and small bakeshop equipment items such as ovens, ranges, fryers, mixers, ice cream machines, refrigerators, kettles and blenders. Students will participate in discussions and demonstrations of the proper classification, purchasing, storage and use of multiple ingredients. Students’ practices using these equipment items will be observed and discussed.

Bakery Math Across The Curriculum I (BMC 101)

Clock hours – 12.5 (Lecture: 6.25 | Lab: 6.25)

Students will participate in discussions and demonstrations of how to employ the principles of mathematics to various bakery applications. Students will submit written work for feedback and grading.

Baking And Pastry Fundamentals I (BPF 101)

Clock hours – 45 (Lecture: 10 | Lab: 35)

Students will participate in discussions and demonstrations of: the proper handling of knives and other common kitchen tools; the preparation and use of a variety of fruit and vegetable cuts; and the preparation of common products using basic mixing methods. Students’ practices will be observed and discussed.

Custards And Creams (BCC 101)

Clock hours – 22.5 (Lecture: 5 | Lab: 17.5)

Students will participate in discussions and demonstrations of the proper execution of custards and custard-based products, cooked-sugar products and buttercream icings. Students will prepare a number of custard and creams. Students’ practices will be observed and discussed.

Baking And Pastry Fundamentals II (BPF 102)

Clock hours – 45 (Lecture: 10 | Lab: 35)

Students will participate in discussions and demonstrations of the proper execution of pâte à choux, pie and tart dough, biscuits and scones. Students will prepare simple decorated cakes and desserts. Students’ practices will be observed and discussed.


 

Semester 2

Bakeshop Ingredients, Equipment And Technology II (BET 202)

Clock hours – 12.5 (Lecture: 12.5)

Building on topics covered in Bakeshop Ingredients, Equipment And Technology I (BET 101), students will participate in discussions and demonstrations of the proper nomenclature, use, operation and care of large and small bakeshop equipment items such as ovens, ranges, fryers, mixers, ice cream machines, refrigerators, kettles and blenders. Students will participate in discussions and demonstrations of the proper classification, purchasing, storage and use of multiple ingredients. Students’ practices using these equipment items will be observed and discussed.

Bakery Math Across The Curriculum II (BMC 202)

Clock hours – 12.5 (Lecture: 6.25 | Lab: 6.25)

Building on topics covered in Bakery Math Across the Curriculum I (BMC 101), students will participate in discussions and demonstrations of how to employ the principles of mathematics to various bakery applications. Students will submit written work for feedback and grading.

Culinary Fundamentals For Baking And Pastry (BCF 201)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of a variety of cooking methods and their applications to a number of meat, fish, poultry, vegetable, grain and starch-based products. Students will practice preparing a number of finished dishes based on the discussed techniques and principles. Students’ practices will be observed and discussed.

Bakery Café Production I (BCP 201)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the proper preparation of a variety of breakfast and brunch dishes and drinks, including a variety of enriched dough-based items. Students will practice preparing a number of complete breakfast and brunch dishes and drinks. Students’ practices will be observed and discussed.

Bakery Café Production II (BCP 202)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the proper production of appetizer and entrée salads as appropriate for a bakery café environment. Students will practice preparing an assortment of appetizer and entrée salads including lettuce-based and non-lettuce-based cold dishes. Students will practice preparing cold sauces and dressings to be paired with the assortment of salads and dishes. Students’ practices will be observed and discussed.

Hearth Breads And Rolls (BHB 201)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the proper procedures for making various types of doughs and shapes of loaves and rolls.

Students will practice preparing an assortment of breads, loaves, rolls and laminated pastries. Students’ practices will be observed and discussed.

Individual Production Pastries (BIP 201)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the preparation of a number of individual dessert varieties. Students will practice preparing an assortment of complete individual desserts including appropriate accompaniments and sauces for both plated and buffet presentations. Students’ practices will be observed and discussed.


 

Semester 3

Bakeshop Ingredients, Equipment And Technology III (BET 303)

Clock hours – 10 (Lecture: 10)

Building on topics covered in Bakeshop Ingredients, Equipment And Technology II (BET 202), students will participate in discussions and demonstrations of the proper nomenclature, use, operation and care of large and small bakeshop equipment items such as ovens, ranges, fryers, mixers, ice cream machines, refrigerators, kettles and blenders. Students will participate in discussions and demonstrations of the proper classification, purchasing, storage and use of multiple ingredients. Students’ practices using these equipment items will be observed and discussed.

Bakery Math Across The Curriculum III (BMC 303)

Clock hours – 12.5 (Lecture: 6.25 | Lab: 6.25)

Building on topics covered in Bakery Math Across The Curriculum II (BMC 202), students will participate in discussions and demonstrations of how to employ the principles of mathematics to various bakery applications. Students will submit written work for feedback and grading.

Advanced Baking Principles (BAP 301)

Clock Hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the preparation of global breads, baked goods, condiments and sandwich fillings, and completed sandwiches. Students will also participate in discussions and demonstrations of the preparation of gluten-free products relevant to contemporary bakery. Students will practice preparing an assortment of globally inspired breads, baked goods and sandwiches, as well as a variety of gluten-free items. Students’ practices will be observed and discussed.

Confectionary Arts (BCA 301)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of a variety of cake decorating mediums and styles of special occasion cakes. Students will practice preparing decorated cakes for a number of occasions. Students’ practices will be observed and discussed.

Contemporary Cakes (BCK 301)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the fundamental principles of preparing contemporary cakes. Students will practice preparing a variety of contemporary cakes. Students’ practices will be observed and discussed.

Chocolates And Confections (BCH 301)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the various types and styles of chocolates and other confections and how they are prepared. Students will practice preparing an assortment of chocolates, candies and other confections for a buffet or mignardise presentation. Students’ practices will be observed and discussed.

Bakery Café And Restaurant Planning (BRP 301)

Clock hours – 15 (Lecture: 7.5 | Lab: 7.5)

Students will participate in discussions and demonstrations of the process of designing a restaurant concept. Students will work together in groups to create written restaurant concepts. One concept will be selected for execution and opened to the public for a period of eight days. Students’ concepts will be reviewed and discussed.

Baking And Pastry Career Development (BCD 301)

Clock hours – 15 (Lecture: 7.5 | Lab: 7.5)

Students will participate in discussions and demonstrations of creating a professional career portfolio including resumes, cover letters and photographs depicting their skills and competencies. Students will take part in field trips and research projects to familiarize themselves with various opportunities in the multiple facets of the foodservice industry as well as other related fields. Students will create a professional social media presence as well as a virtual and physical career portfolio. Students’ portfolios will be reviewed and discussed.


 

Semester 4

Bakery Math Across The Curriculum IV (BMC 404)

Clock hours – 12 (Lecture: 6 | Lab: 6)

Building on topics covered in Bakery Math Across The Curriculum III (BMC 303), students will participate in discussions and demonstrations of how to employ the principles of mathematics to various bakery applications. Students will submit written work for feedback and grading.

Restaurant Production Desserts (BRD 401)

Clock hours – 30 (Lecture: 5 | Lab: 25)

Under the guidance of the instructor, students will prepare mise en place and test recipes for Bakery Café And Restaurant Operations (BCO 401). Students will: prepare and taste items; receive feedback; and revise recipes, production lists and mise en place plans in preparation for Bakery Café And Restaurant Operations (BCO 401). Students’ practices and products will be observed and discussed.

Bakery Café And Restaurant Operations (BCO 401)

Clock hours – 60 (Lecture: 10 | Lab: 50)

Using knowledge gained in previous courses, students will design menus and create recipes to support their restaurant concept and develop a budget. Students will operate their restaurant for a limited period and review the results at the end. They will learn and practice customer service and front-of-house skills. Students’ concept submissions, design documents, budgets, execution plans and review reports will be discussed.

Bakery Final Assessment Preparation Workshop (BFW 401)

Clock hours – 30 (Lecture: 5 | Lab: 25)

Students will be given a series of mock exam assignments and exercises designed to simulate the actual Final Assessment practical and written testing. Strategies for success will be discussed and extensive feedback will be given.

Bakery Final Assessment (BFA 401)

Clock hours – 24 (Lecture: 12 | Lab: 12)

Students will participate in practical and written exams for their Final Assessment.

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