BAKE101 Baking and Pastry Fundamentals
In this course, students will learn the basics of professional bakeshop work: mise en place, common baking terminology, baking math (measuring and converting recipes), product and tool identification, and safety and sanitation. This course also prepares the student to take the ServSafe Managers Certification exam while enrolled in the course.
In addition, this course also provides an overview of the baking and pastry industry including career development opportunities, trade organizations along with career options, goal setting and requirements for success in the industry. Included in the course will be the history of the foodservice industry, and current nutritional trends. Students are required to have a baking kit and professional chef’s uniform according to departmental policy. Restricted to Baking & Pastry Students
Prerequisite
None
Lecture/Lab Ratio
3:0:0
Notes
Additional course fees apply