Baking and Pastry Arts Course Descriptions, Second Semester

  • Here are the courses you will take in your second semester (spring) of Baking and Pastry.

    Lab Classes

    Custards and Frozen Desserts

    Theory and technique of stirred, baked, and frozen custards and custard based preparations such as ice cream. Introduction to the elements and fundamentals of dessert plating and theory is explained.

    Specialty Cake Decorating

    Theory and technique of advanced icings, fillings, and glazes used in cake assembly and production in the retail market. Tiered celebration cakes are created using buttercream, rolled fondant, royal icing, gum paste, and icing flowers.

    Artisan Chocolates

    Theory and technique of production of chocolate from cacao bean to confectionary grade chocolate and cocoa products. Students are instructed in tempering which allows chocolate to be molded to create candies, showpieces, and decorations of commercial quality.

    Pastillage and Confections

    Intro to the artistic elements of display pieces and show work for buffet presentation. Edible ingredients are used for all aspects of construction and assembly of pastillage canvas for cocoa painting, stylized theme displays, and a candy box. A variety of candies and confections are demonstrated and prepared by the student as well as classic pastries for buffet presentation.

    Sugar Showpieces

    Intro to the art and science of sugar as an artistic medium. Using sugar and sugar substitute, students learn to pull, cast, and blow. Basic and advanced elements of composition are included.

    Lecture Classes

    Employment Strategies: Prepare the student with the job seeking skills necessary to assist in obtaining employment in the food service industry. Topics: Goal setting (short- and long-term), cover letters, resume writing, interviewing skills, and self-branding skills specific to career path goals.

    Menu Design

    The student will acquire the skills necessary for the development and planning of the menu and its relationship to facility design. The student will plan a food service facility, understand and develop specifications of equipment, and identify staffing and cost control measures

    Purchasing

    Introduction to the purchasing process. Emphasis on purchasing method, buying, receiving, and writing specifications. Storeroom procedures, including sanitation, receiving, and issuing, are also covered.

    Supervisory Management

    Learn the importance of effective leadership, good management, organization, and planning. Also covered: Creating and building a team, problem solving, and disciplinary strategies.

    Wine Appreciation and Beverage Management

    Comprehensive look at wines and spirits and their impact on today’s restaurants through lecture, tasting, and independent research. Students gain the necessary knowledge to understand as well as appreciate the use and service of alcoholic beverages in the food service industry.

    Baking and Pastry Professional Portfolio

    Continued instruction in the organizational skills required to develop and present a performance log of technical skills and knowledge acquired during each semester in a format suitable for presentation to perspective employers.