Students are introduced to the fundamental concepts, skills, and techniques of conventional and artisan bread and roll baking. Special significance is placed on the study of ingredient functions, formulation, fermentation, pre-ferments, product identification, and specific make-up methods as each applies to the baking of various bread and roll products. Lectures and demonstrations teach both yeast and non-yeast dough mixing methods, proper handling, in addition to the finishing of all bread products produced in this course. (3 quarter credits, 8 hours per week)
Prerequisites: CU10141, CU10210
Students are introduced to all equipment and products found in the commercial kitchen. Special emphasis is placed on proper mise en place, sanitation and utilization of this equipment. Students will also become familiar with baker percentages and ratios. Lectures and demonstrations will teach students basic baking skills and exercises. (3 quarter credits, 8 hours per week)
Prerequisites: None
This course provides the student with an in-depth study of fundamental concepts and essential theory necessary to understand the baking process. Emphasis is on formulation, ingredient function, identification and use. The Baker’s Percentage, formula conversion and ratios are reviewed. The student learns the nutritional role of baked products based on the American Food Pyramid and the USDA Dietary Guidelines. (3 quarter credits, 4 hours per week)
Students develop knowledge and skill in the correct use and handling of fine chocolate. The focus is on chocolate varieties, chocolate tempering and basic chocolate work. Students prepare molded candies, various pralines and bon-bons, and complete both a pastillage and chocolate centerpiece. A brief introduction to pulled sugar is to be explored. (3 quarter credits, 8 hours per week)
Prerequisites: CU10141, CU10210, CU10330
This course focuses primarily on the development of the student’s ability to properly handle and creatively utilize various chocolates and icings as they apply to the finishing of a wide range of pastry products. Special significance is placed on the correct use of both Confectioners’ Coating and Couverture. Additionally, the student hones his/her skills using both the paper pastry cone as well as the cloth pastry bag during weekly practice sessions. (3 quarter credits, 4 hours per week)
Students develop comprehensive knowledge and skill in the production of cakes and tortes. A variety of fillings, creams, icings and mousses are used to create unique and classic cakes. Emphasis is placed on proper mixing methods of cakes and icings including those for creamed, hi-ratio, and sponge. Students learn basic and intermediate cake decorating techniques. (3 quarter credits, 8 hours per week)
Students are introduced to the diverse history of the baking and pastry industry. Discussions define the various positions attainable in the baking and pastry field as well as modern baking equipment, bakery manufacturing, and ready-made baked goods. Focus is placed on food, product, labor costing, inventory control and the creation of a retail establishment. Proper formulation of a cover letter and resume is covered. (3 quarter credits, 4 hours per week)
Students will continue to hone skills and techniques used in the preparation of various wedding and display cakes. Particular attention is placed on the study of the batter preparations, baking and cake finishing procedures and practices. This course will enable students to make commercial quality wedding and display cakes. (3 quarter credits, 8 hours per week)
This course is an introduction and explanation of the basic principles of sanitation, safety, and supervisory management. This course will focus on sanitation, safety and supervisory issues in a professional kitchen. Attention will focus on food-borne illnesses, their origins and standardized procedures for prevention. This course will also discuss injuries common in the workplace and techniques for prevention. This course has been approved by the Federal Food and Drug Administration (FDA) and is recognized by State and Local jurisdictions that require training or certification. Current issues in leadership techniques and styles will be discussed and evaluated. (3 quarter credits, 4 hours per week)
Students are introduced to the fundamental concepts, skills, and techniques of baking. Special significance is placed on the study of ingredient functions, product identification, and weight measures as applied to baking. Lectures and demonstrations teach yeast-raised dough mixing methods, rolled-in doughs, and basic cake mixing methods. (3 quarter credits, 8 hours per week)
Students will receive comprehensive instruction regarding the preparations of creams, custards, puddings, and related sauces; preparation of a variety of cakes and icings, along with the application of a variety of styles and techniques; selection and proper use and handling of various chocolates used in baking and decorating. (3 quarter credits, 8 hours per week)
Prerequisites: CU10210
Students will prepare a variety of desserts, including crepes, cobblers, soufflés, ice creams, and sorbets. The proper uses of a variety of chocolates and decorating techniques, as well as traditional and modern plate, table and buffet presentations will be explored. (3 quarter credits, 8 hours per week)