Baking and Pastry Arts Management (Optional Co-op)

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $90.00

• Hours: 1
• Credits: 0
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This course is designed to give the student strong foundation with theoretical knowledge of baking and pastry fundamental techniques, methodologies, principles, relevant mathematical applications related to: professionalism, organization, yeast goods, basic cookie preparations, quick breads, pies, choux paste, sweet paste and traditional cakes.

• Hours: 56
• Credits: 4
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $48.55

This course covers the fundamentals of baking and pastry skills through demonstrations, experiments and practical laboratories.You will produce a variety of fermented baked goods and pastries related to the weekly theoretical component which requires physical strength, endurance as well as basic time management skills applied through multi tasking.Building these necessary essential skills, knowledge and disciplines are vital to compete in today's baking industry.

• Hours: 168
• Credits: 8
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

In this baking industry specific mathematics course, students will learn and practice concepts relating to ingredient and food unit conversions, bakers' percentage, recipe yield, food cost, menu pricing, break even points, kitchen ratios, and scale factors.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $32.00

• Hours: 7
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This dynamic career course offers a comprehensive exploration of essential skills and strategies required for career success. Students will learn to navigate the labour market effectively, conducting research to identify employment opportunities and potential employers that align with their career goals. They will also attain skills in writing professional self marketing documents, tailored to specific job opportunities. With a focus on interview preparation, students will participate in a range of simulated scenarios, learning to respond confidently and competently to various interview questions, enhancing their employability and interview performance. By the end of the course, students will emerge equipped with the skills and strategies needed to thrive in today's competitive job market.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $10.55

• Hours: 14
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $5.00

Building upon topics explored in Baking and Pastry Essentials I, the student will receive advanced theoretical knowledge of baking and pastry techniques, methodologies, principles, relevant mathematical applications, related to cake production, masking and decoration, cookies, chocolate crystallisation, dessert plating, breads, sponges, petit fours, custards and creams, as well as laminated doughs.

• Hours: 56
• Credits: 4
• Pre-Requisites: CUL1470
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This course is designed to introduce the student to the advanced fundamentals of baking and pastry skills. Students will produce a variety of fermented doughs and pastry goods as taught in the theoretical component, which requires physical strength, endurance as well as advanced time management skills applied through organized multi tasking. This course will touch on all the pastes and doughs utilized in the baking industry; sweet paste, pate brisee, quiche, yeasted doughs, choux paste as well as laminated doughs.

• Hours: 140
• Credits: 7
• Pre-Requisites: CUL1480
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This course will introduce students to basic concepts related to baking and pastry volume production to be displayed and sold at the college cafe. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage and issuing; stock control and security.Through study and practical application students learn to structure and plan a bakery operation to control the cost of products, eliminate waste, take stock and inventory, cost inventory and use standardized formulas. This course requires physical strength, endurance as well as advanced time management skills applied through solid multi tasking.

• Hours: 70
• Credits: 5
• Pre-Requisites: CUL1480
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Upon completion of this course, students will be able to apply purchasing, storage, staff scheduling and cost control techniques to baking industry operations. This course will also explore topics such as menu pricing, food cost, labour cost, budgeting and income statements.

• Hours: 28
• Credits: 2
• Pre-Requisites: MATH1575
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.