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Course Descriptions for Advanced Baking & Pastry Curriculum

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Course Descriptions for Advanced Baking & Pastry Curriculum

Baking & Pastry

1st Semester – White Level

Culinary Arts 111-ServSafe® Food Safety and Sanitation
30 Lecture Clock Hours/ 2 Semester Credit Hours

This course is designed to instruct the student in the basic principles of sanitation and sanitary requirements following a HACCP program in receiving, storing, pre-preparation, and cooking and handling foods in a commercial kitchen. Special emphasis is given to time/temperature control, cross-contamination, and personal hygiene. This is the National Restaurant Association Educational Foundation’s (NRAEF) nationally recognized ServSafe® Course and is a Core Credential for the NRAEF ManageFirst Program. Students are eligible to take the NRAEF certification test upon completion of this course to obtain the ServSafe® Sanitation Certification which is valid for five years.

Culinary Arts 113-Introduction to Kitchen Basics
30 Lecture Clock Hours/ 2 Semester Credit Hours

Students are introduced to the commercial kitchen, including how to properly utilize commercial food equipment in a safe and sanitary manner, as well as proper pre-preparation techniques in learning mise en place. Students are also introduced to the fundamentals of recipe writing and interpretation, as well as the different types of menus used in commercial food service.

Culinary Arts 114-Knife Skills
30 Lab Clock Hours/ 1 Semester Credit Hour
This course emphasizes proper pre-preparation techniques in learning mise en place. Students are taught the proper use of knives, including ample time for the students to practice knife cutting techniques.

Culinary Arts 141-Introduction to Baking
30 Lecture Clock Hours/ 2 Semester Credit Hours

This course takes the student from the design of a bakery to the inner workings of the different venues of bakery shops. Baking history will be included. Basic equipment and terminology will be covered. Experiments on ingredient activity and their functions will be discussed.

Culinary Arts 151-Bread Fundamentals-Baking Lab I
60 Lab Clock Hours/ 2 Semester Credit Hours

The course covers all basic lean, sourdough, and multigrain dough bread production. Artisan, unleavened and leavened breads will be produced. The students will work on their manipulative skills in bread braiding and shaping.

Culinary Arts 152-Viennoiserie-Baking Lab II
60 Lab Clock Hours/ 2 Semester Credit Hours

This course covers all enriched, laminated, and holiday breads to include brioche, Danish and croissants with their variations. Doughnuts, fritters, pancakes, griddle cakes, waffles and breakfast breads will be produced.

Art 101-Introduction to Art (Humanities)
15 Lecture Clock Hours/ 1 Semester Credit Hour

This course will introduce students to the artistic concepts of design and color. Students will learn to organize the visual elements of design according to established principles.

Math 102-Controlling Costs (Mathematics)
45 Lecture Clock Hours/ 3 Semester Credit Hours

This course focuses on the mathematics and decision-making required to control the costs within the foodservice industry. Topics include accounting and profitability, as well as other necessary components needed to effectively and successfully manage a restaurant. Upon completion, students are eligible to take a National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification test.

Math 101-Essentials of Math (Mathematics)
45 Lecture Clock Hours/ 3 Semester Credit Hours

This course encompasses the basics of practical math. This course offers a comprehensive introduction to the concepts and applications of mathematics utilizing skill building modules which prepare the student with the skills and competencies that they will need to enter the workforce.

2nd Semester – Blue Level

Culinary Arts 142-Baking Theory and Skills
60 Lecture Clock Hours/ 4 Semester Credit Hours

This course will cover the science of baking. Chemical leaveners, egg foams, incorporation of fat into dough, pH levels, and more will be discussed. Examples of techniques and procedures with terminology will be reviewed. Hot Beverage production and service will be covered.

Culinary Arts 153-Intermediate Production-Baking Lab III
60 Lab Clock Hours/ 2 Semester Credit Hours

This course will cover the production of pies, tarts, tea cakes, and the many forms of cookies. The procedures for the various crusts, dough, and batter compositions will be required.

Nutrition 201-Nutrition (Natural Science)
60 Lecture Clock Hours/ 4 Semester Credit Hours
This course is a thorough overview of basic nutrition. This course offers the student a thorough and up-to-date overview of information on nutrition and diet and includes topics such as the latest Dietary Guidelines for Americans, My Pyramid, balanced menu options, basic principles of food presentation, meeting special dietary needs, and weight management.

Culinary Arts 154-Cake Methodology-Baking Lab IV
60 Lab Clock Hours/ 2 Semester Credit Hours
This course will cover the different methods of cake and icing production. Proper panning, layering, and assembly techniques will be included. Garnishing, cake masking, fondant making, decorating and piping skills will be practiced.

Culinary Arts 112-Catering and Volume Food Service
30 Lecture Clock Hours/ 2 Semester Credit Hours
This is an introductory course on catering for food service and hospitality managers which utilizes sound guidelines and a practical approach to operating and managing a catering business. The course includes the guidelines on how to do on and off premise catering, hire and manage catering personnel, writing a contract, sanitation, set up a kitchen, set up and use service equipment, conduct special events and kosher catering along with wine and bar service, menu making and food presentation.

Culinary Arts 211-Introduction to Hospitality and Restaurant Management
30 Lecture Hours/ 2 Semester Credit Hours
This course is designed as an overview and introduction to the hospitality and restaurant management industry, with a specific focus on leadership and management techniques. As a National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst Program Core Credential course, students are eligible to take an NRAEF certification test at the end of this course.

English 101-English Composition (Humanities)
45 Lecture Clock Hours/ 3 Semester Credit Hours

This is a basic course on English Composition, which offers students a simple, clear approach to the instruction of writing with an emphasis on teaching the writing process in three parts: prewriting, writing, and rewriting. This course focuses on technology and internet-based writing assignments.

3rd Semester – Red Level

Culinary Arts 155-Dessert Fundamentals-Baking Lab V
60 Lab Clock Hours/ 2 Semester Credit Hours
This course will require the student to produce various desserts that are considered fundamental in baking preparations. Cheesecakes, puddings, mousses, Bavarians, and pound cakes along with proper scaling and finishing techniques will be covered.

Culinary Arts 241-Introduction to Pastry and Dessert Preparation
60 Lecture Clock Hours/ 4 Semester Credit Hours
Theory and demonstrations on advanced techniques will be introduced. Advanced cream variations, temperatures in sugar cooking, and chocolate tempering will be included. Tools, equipment, and space layout needed in the pastry production area will be viewed. Discussion and preparation of beverage service of enriched coffees & teas that pair with desserts.

Culinary Arts 251-Frozen Desserts-Pastry Lab I
30 Lab Clock Hours/ 1 Semester Credit Hour

Production of all forms of frozen desserts will be discussed and produced from the classics to modern times. This includes ice creams, sorbets, granites, terrines, bombes, Alaska and soufflé glace.

Culinary Arts 252-Healthy Desserts-Pastry Lab II
30 Lab Clock Hours/ 1 Semester Credit Hour

In this course the student will learn replacement ingredients to lower the fat, sugar and salt content of pastries. Alternatives for allergy sensitive population will be covered and produced.

Culinary Arts 253-Plated Dessert Presentation-Pastry Lab III
60 Lab Clock Hours/ 2 Semester Credit Hours

The art of plate design, color, form, textures, and flavor profiles will be practiced. Students will be required to produce plated desserts with a number of components per each plate.

Culinary Arts 242-Advanced Patisserie Preparation
30 Lecture Clock Hours and 30 Lab Clock Hours/ 3 Semester Credit Hours

Multi step entremets in the form of torte, gateau, terrines, and pates will be produced. Tray and dessert cart presentation will be covered. Beverage service to include spirits, liqueurs, & fortified wines to accompany dessert service will be discussed.

Psychology 201-Psychology for Leadership (Behavioral Science)
45 Lecture Clock Hours/ 3 Semester Credit Hours)

This course is a study of the psychology used by leaders and managers in the business world. This course covers the many aspects of psychology needed by leaders and managers in today’s businesses in order to manage personnel more effectively. The course subjects include psychology for successful leading, forging a common direction, working together, making use of problems and barriers, and becoming leaders.

4th Semester – Green Level

Culinary Arts 341-Chocolates and Sugar Amenities
30 Lecture Clock Hours and 30 Lab Clock Hours/ 3 Semester Credit Hours

This course includes instructor lecture and demonstration of the practice of producing chocolate and sugar candies. The students will practice making amenities such as sugar and chocolate decorative boxes to house the candies that are produced. Garnishes in both mediums will be covered.

Culinary Arts 342-Pastry Art Principles and Techniques
30 Lecture Clock Hours and 30 Lab Clock Hours/ 3 Semester Credit Hours

This course is designed to cover the introduction of and the practice of decorative mediums in pastry arts. Modeling of chocolate, marzipan, pastillage, fondant and decorative bread techniques will be produced.

Culinary Arts 351-Miniature Patisserie-Pastry Lab IV
60 Lab Clock Hours/ 2 Semester Credit Hours

Production of small patisserie items of Petit Fours, Mignardise, & Friandise will be discussed and produced in this course. The student will practice skills of intricate and miniature dessert production.

Culinary Arts 343-Showpiece Concepts and Design
60 Lecture Clock Hours/ 4 Semester Credit Hours

This course is lecture and instructor demonstration of the techniques and skills it takes to design and produce showpieces. Students will study drawings and pictures of showpieces from history up to today’s standards. Demonstrations will show the correct assembly techniques.

Culinary Arts 352-Grand Showpiece Display-Pastry Lab V
60 Lab Clock Hours/ 2 Semester Credit Hours

In this last capstone class, the student will produce showpieces in the mediums covered over the entire semester. Display techniques and theme composition will be included in this course.