This program is designed to help students start a career as a baker or pastry chef. It will include practical, theoretical and hands-on training in areas of baking, baking equipment usage, baking and pastry fundamentals, food costing, cake decorating, sanitation and safety and pastry management. Under faculty guidance, working individually and as part of a team, students will develop core skills in specialized areas, including: chocolate and confections, wedding and specialty cakes, tarts and pastries, plated desserts, artisan breads and breakfast pastries, petites fours, laminated dough and viennoiseries, ice cream and sorbets.
Program Outcomes
Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
Perform problem solving and troubleshoot recipes.
Perform basic techniques involved in the daily production of a bakery or pastry shop.
Recognize and produce both classical and modern baked goods.
Apply food safety principles and practices as identified by the local health unit.
Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labor cost and inventory controls.