Intermediate Professional Skills in Baking & Pastry Arts

Intermediate Professional Skills in Baking & Pastry Arts

Students will have the opportunity to complete the second set of courses of a larger program in Professional Skills in Baking & Pastry Arts. Within this second mini-certificate option, students will learn the remaining fundamental skills of the bakeshop, including cake mixing methods and techniques, understanding how pies and fillings are constructed, the essentials of basic breakfast breads and muffins, and the assembly of cakes utilizing various fillings and compositions. Students will also learn how the financial end of the bakeshop runs, by costing out recipes, and knowing how to manipulate the recipes to adjust the portion sizes.

Program Learning Outcomes

Upon successful completion of this program, students should be able to:

• Prepare a variety of pie crusts and fillings. Form and bake a variety of pies and tarts. Prepare a variety of desserts and pastries using these techniques.

• Prepare a variety of pastries using eclair paste, meringues, and phyllo dough.

• Students will prepare a variety of cakes utilizing different icings such as buttercream, chocolate and fondant with an emphasis on preparing simple to complex filled and unfilled cakes. Students will also demonstrate basic finishing and decorating techniques.

• Students will prepare a variety hot desserts and cheesecakes. Students will also prepare different types of sauces for use with hot and cold desserts. Topics to be covered include fillings, icings, custards, mousses, and glazing techniques, along with a comparison of classical and modern dessert preparations and presentations.