California Campus > Baking & Pastry Certificate > Curriculum Descriptions
BAKING & PASTRY CERTIFICATE
CURRICULUM DESCRIPTIONS
Baking Ingredients and Equipment Technology
Baking Techniques
Basic and Classical Cakes
Chocolates and Confections
Confectionery Art and Special Occasion Cakes
Contemporary Cakes and Desserts
Cookies, Tarts, and Mignardises
Food Safety
Hearth Breads and Rolls
Individual and Production Pastries
Mathematics
Pastry Techniques
Restaurant and Production Desserts
Second-Semester Baking Practical Examination
Second-Semester Costing Examination
Baking Ingredients and Equipment Technology
1.5 credits
This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages, disadvantages, and operational requirements of various equipment will also be covered.
Baking Techniques
3 credits
An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, pre-cooked method, foaming method, cut-in/rubbing method, straight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment.
Basic and Classical Cakes
3 credits
A review of creaming, foaming, and blending techniques with an emplasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Doosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes.
Chocolates and Confections
3 credits
This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, gianduja, sugar centers, and jellies. Students learn to use both traditional and contemporary production methods increating confections by hand and with special equipment.
Confectionery Art and Special Occasion Cakes
3 credits
This course introduces the basics of decorative work as applied to showpieces and special occasion cakes. Sugar work such as pulled, blown, and poured will be covered as well as the use of tempered and modeling chocolate. During the second half of the course, students will have the opportunity to design and execute their own three-tier wedding cake as well as work on a special occasion cake and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Students will be required to complete piping homework.
Contemporary Cakes and Desserts
3 credits
An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production.
Cookies, Tarts, and Mignardises
1.5 credits
An introduction to a variety of doughs, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, mignardises, and tarts. Topics include: methods of mixing, shaping, piping, baking filling, finishing, storing, pricing, and distributing products. Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut, and chocolate tarts; a variety of petits fours; and other one-bite items.
Food Safety
1.5 credits
An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating, Students will also take the National Restaurant Association ServSafe ® examination for certification.
Hearth Breads and Rolls
3 credits
Building on previous knowledge, students, learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emplasis is placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life.
Individual and Production Pastries
1.5 credits
This course will focus on the production, assembly, finishing, and presentation of individual and production pastries. These pastries consis of different combinations of basic batters, fillings, glazes, and icings all about 2 ½ inches in size. Students will produce them using several assembly and ginishing methods to include shells, layered pastries, piped free-form, shaped free-form, and shaped and molded pastries.
Mathematics
1.5 credits
An exploration of standard units of measure and unit conversion estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.
Pastry Techniques
3 credits
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods—lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service.
Restaurant and Production Desserts
3 credits
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restuarant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.
Second-Semester Baking Practical Examination
In the baking practical exam, students will be tested on the fundamentals of baking: doughs, batters, cakes, Danish, and puff pastry. They will also draw an assignment and prepare three items. (High Pass/Pass/Fail grading)
Second-Semester Costing Examination
This written examination tests students' knowledge of culinary mathematics and costing principles. (High Pass/Pass/Fail grading)