Introduction to Professional Skills in Baking & Pastry Arts

Introduction to Professional Skills in Baking & Pastry Arts

Students will have the opportunity to complete the first set of courses of a larger program in Professional Skills in Baking & Pastry Arts. Within this first mini-certificate option, students will learn the essentials of the bakeshop, including making yeasted dough products, lean and enriched breads, laminated doughs, cookies and brownies, and the fundamental techniques for custards and cream items.

Program Learning Outcomes

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

• Define and conduct food safety sanitation practices and apply them in a baking laboratory setting.

• Understand the elements of baking in a professional bakeshop, while using professional tools and equipment.

• Understand the elements of yeasted doughs and how they can be manipulated to form various items used within the industry.