Baking and Pastry Arts Course Descriptions

Baking and Pastry Arts Course Descriptions

BAKE100 Foundations of Baking - 3 Credits

Foundations of Baking is a fundamental class which will introduce students to the basic principles and science of baking. Students will focus in yeast breads, including an introduction to artisan breads, quick breads (laminated pastry), classic pies & fillings, classic custards and creams as well as basic cake mixing.

BAKE101 Artisan Breads - 3 Credits

This hands-on class builds on the methods and techniques acquired in Foundations of Baking. Through a series of lectures, demonstrations and lab work, students will learn the science and art of artisan bread making. They will explore different techniques, pre-ferments, as well as international breads. Students will have a thorough foundation in bread history and production culminating in a complete grounding in this subject. Examples include pain au levain, ciabatta and classic French baguettes.

BAKE201 Specialty Cakes I - 3 Credits

Students in this class will produce a selection of cakes: learning cutting, layering, and general building techniques as well as frostings and fillings used and applied in contemporary cakes. Students will learn the theory and practices of setting cakes in different forms including free form, ring built and freezer set as well as gaining knowledge in setting large sheet and bar style cakes. Classroom and lab instruction covers methodology, ingredients and the continuing evolution of cakes, from traditional to contemporary. Students will be using ring molds to set charlottes, ribbon sponge and more advanced building and setting techniques as well as a variety of mousse types.

BAKE205 Viennoiserie - 3 Credits

Viennoiserie is a category of European pastry that is recognized globally. This course is designed to give students an introduction to Viennoiserie, which includes breakfast pastries, laminated and rich dough. Skills learned in this class will include: lamination techniques, shaping, baking and finishing of breakfast pastries as well as puff pastry and brioche. This class encompasses both technical skills as well as creativity.

CA100 Culinary Foundations - 3 Credits

Understanding the ingredients, procedures, and underlying principles of cooking techniques are essential to the success of culinary professionals. A chef is responsible for training and supervising a safe, skilled, and efficient staff. To do this requires an ability to understand the ‘how’ behind what we do in the kitchen. Understanding the nature of food and how it reacts when cooked enables a chef to interpret, adapt, and create recipes with confidence. Culinary Foundations is designed to help students understand the relationship between practical cooking applications and theoretical information, especially as they are related to understanding and following recipes in a professional kitchen. Areas of focus include basic knife skills, vocabulary of cooking, and the fundamentals of starch, vegetable, and protein cooking methods.

CD119 Career Development - 3 Credits

The career development curriculum is designed to allow students to fully explore their chosen industry and the place in which they want to contribute. The course starts with strategic methods of student’s success and college life and transfers general college skills to real-world applications. In addition to resume writing and cover letters, the class includes multiple mock-interview exercises to bring out the professionalism in all students. Additionally, the class covers topics such as decision-making research for cross country relocation, how benefits work, comparing compensation packages.

ENG101 English Writing - 3 Credits

This course explores essay styles, reviews MLA fundamentals, business writing formats, and improves oral and written communication skills.

ETX200 Externship - 6 Credits

The final externship provides students with the opportunity to work alongside a food-service professional in a capacity that highlights. Students work with industry professionals to identify set learning goals and projects/responsibilities that align with those goals throughout the experience.

HOSP100 Foundations of Hospitality - 3 Credits

In this course, students are introduced to the essential components of hospitality, service and product knowledge. Emphasis is on the smooth and comprehensive execution of service aspects of a business that will distinguish an outstanding dining experience while contributing to profitability. Proper techniques in service execution, product knowledge, salesmanship and beverage service are supported by lab experiences throughout the semester.

HUM270 Global Traditions: Culture and Cuisine - 3 Credits

This class is designed to develop a sense of global food knowledge from around the world, including regions of Asia, Africa, and the Middle East. Students will study the food products of these regions, the taste and flavors developed within those regions as well as key aspects of food styles, cooking techniques, menu development, and food distribution within the regions. The study of global cuisine allows students to understand the quality of food products within those regions, and the importance of food sourcing from local, regional, and national gardening systems. The support of regional food sources and the necessity for understanding policies and procedures related to global cuisine are part of becoming a globally-responsible food service professional of the 21st century.

MATH143 Foundations of Quantitative Literacy - 3 Credits

The course is designed for non-math major students. It is an introductory course which broadens a student’s appreciation of mathematics’ interdisciplinary nature by exploring ways in which its principles develop quantitative reasons skills. Students will learn mathematics and basic statistics as a necessary tool of analytical problem-solving skills for success in future college courses, careers, and life-strategies. Topics include computational skills, basic concepts of algebra and geometry, statistics, and probability.

PASTRY105 Contemporary Dessert Design and Pastry Techniques - 3 Credits

This class will focus on ingredients and intermediate skills required in making pastry and desserts. Students will learn how to use ingredients necessary for special dietary concerns. Will focus on de-constructing the classic desert and re-inventing them with a contemporary feel, complete with appropriate garnish, as well as learning the art of presenting a Viennese Table. Some skills learned in the class include: mousse types, butter cream varieties, and custard as well as other fillings. Students will concentrate on making classic cakes, tarts and individual pastries and explore the art of plating and innovative plate design.

PRAC100 Practicum I - 6 Credits

Practicums are experiential learning courses where students apply learned techniques and theory while developing additional skills. The Practicum takes place on-campus under the supervision of, and training by, college faculty. Various stations of the kitchen and front of house are included in all Practicums to create a well-rounded educational experience for the student.  Responsibilities and activities are scaled to student’s educational level and advance in complexity in later practicums and externships. Students must complete a minimum of 18 hours per week, schedule by their practicum manager. Each term serves as a prerequisite to subsequent practicums and externship.

PRAC102 Practicum II - 6 Credits

Based on a higher level of technical ability and theoretical knowledge, the second practicum exposes students to higher-level food operations roles and responsibilities. Students will work directly with their instructor in the on-campus facility on a defined list of goals centered around specific interests and curricular benchmarks. Students must complete a minimum of 18 hours per week, schedule by their instructor. Successful completion of both practicums are prerequisites for the final externship.

PORT200 Portfolio Review - 3 Credits

Throughout the program students will develop a “Learning Portfolio.” At the end of the program, the portfolio which represents each student’s unique journey through their education, will be used as the foundation of a selected topic of deeper learning. The course will also further prepare graduating students for the professional world by transforming their Learning Portfolio into a Professional Tool that works in conjunction with their resume and experiential learning activities.

SAN100 Sanitation, Allergens, Intro to Purchasing & Cost Control - 3 Credits

In this first semester course students are introduced to the proper food management systems with a focus on preserving food safety, quality and profitability. Students will study the identification, availability, seasonality, and price as they apply to quality, safe food. The course also introduces a study of food borne illness and accident prevention by providing students with knowledge in the principles of food microbiology, allergens, and standards enforced by regulatory agencies. The course culminates with the student earning the National Restaurant Association’s ServSafe Manager Certification as well as ServSafe Allergen Certification. These Certifications are requirements for graduation.

SCI320 Nutritional Science - 3 Credits

In this introductory class, students are exposed to the science of basic human nutrition through a variety of classroom activities, readings, projects, and guided research. Students learn about macro and micronutrients, absorption, digestion and bioavailability. The course includes exploration of diet and recipe assessment methods, food menu development, portions and satiety. This course will satisfy the 30-hour nutrition course required for ACF certification.