Baking and Pastry Arts

Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.

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

Description:

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.

Description:

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.

Description: This course will give the student the opportunity to learn the necessary skills needed to plan a dessert menu. Offering insights to the history of the subject to a study of today’s trends. Using mathematical equations, teamwork skills, and research, students will be required to produce a professional quality dessert menu to include suitable wine pairings, suited to a specified food outlet.

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

Description:

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.

Description:

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.