Course Name: Fundamentals of Baking
Course Number: PBP 110
Credit Hours: 9
Clock Hours: 150
30 days An introduction to the fundamental concepts, techniques, and unique equipment of baking and pastry in the professional kitchen. Emphasis is placed on the understanding of weights and measures, baker's percentages, ingredient functions, mixing methods, culinary and baking terms, proper use of tools and equipment, and food safety and sanitation. Topics include: yeast doughs, laminated doughs and pre-ferments. Objectives: - Identify and operate common professional bakery equipment and develop proper knife skills.
- Complete Serv-Safe course in safety and sanitation.
- Produce yeasted breads using a variety of mixing methods.
- Scale recipes up or down using baker's math.
- Identify ingredients and explain how ingredients function in baking.
- Operate under a specified time constraint to produce the necessary products each day.
Course Name: Pâtisserie and Advanced Doughs
Course Number: PBP 120
Credit Hours: 9
Clock Hours: 150
30 days In this second class of the program, emphasis is placed on solidifying the understanding of ingredient functions and mixing methods. Students can begin to develop piping skills and rolling techniques. Students can begin to develop an understanding of plated desserts. Topics include: chemical leaveners, quick breads, pies, tarts, cobblers, fillings, cookies and beginning plating techniques. Objectives: - Identify and operate common professional bakery equipment.
- Demonstrate correct sanitation and hygiene practices.
- Mix quick breads using the three main mixing methods.
- Produce a variety of cookies using the various mixing methods and make-up techniques.
- Further identify ingredients and explain how those ingredients function in baking.
- Demonstrate correct piping skills.
- Prepare plated desserts.
- Operate under a specified time constraint to produce the necessary products each day.
Course Name: Introduction to Plated Desserts
Course Number: PBP 210
Credit Hours: 4
Clock Hours: 75
15 days The second phase of the Professional Baking and Pastry Program is geared to build upon the fundamental techniques learned in the first 12 weeks. In this more intense half, students are exposed to more advanced baking and pastry skills. Topics include: custards, cheesecakes, meringues, frozen desserts, sauces, edible cups and mousses. Objectives: - Identify and operate common professional bakery equipment.
- Demonstrate correct piping skills.
- Correctly mix and bake cheesecakes.
- Correctly bake a variety of custards.
- Mix the three main meringues.
- Operate under a specified time constraint to produce the necessary products each day.
Course Name: Classic Pastry Techniques
Course Number: PBP 220
Credit Hours: 4
Clock Hours: 75
15 days The second phase of the Professional Baking and Pastry Program is geared to build upon the fundamental techniques learned in the first 12 weeks. Students are exposed to more advanced baking and pastry skills. Topics include: pate a choux, phyllo dough, molded desserts, chocolate and sugar work, candy, mousses and Bavarians, and advanced plating techniques. Objectives: - Identify and operate common professional bakery equipment.
- Demonstrate correct advanced piping skills.
- Identify the stages of sugar cookery for candy making.
- Demonstrate how to correctly temper chocolate.
- Correctly mix and bake pate a choux, and produce a variety of products.
- Produce both sweet and savory products made from phyllo dough, using a variety of shaping techniques.
- Operate under a specified time constraint to produce the necessary products each day.
Course Name: Advanced Pastry Techniques
Course Number: PBP 230
Credit Hours: 9
Clock Hours: 150
30 days Students can continue to build upon fundamental pastry techniques and learn mixing and decorating techniques for all styles of American and European cakes and tortes. Topics include: cakes, tortes, petits fours, icings, fillings, glazes, individual desserts, celebration cakes and wedding cakes. Emphasis is placed on cake decorating techniques. Objectives: - Identify and operate common professional bakery equipment.
- Demonstrate cake decorating techniques.
- Bake, assemble and decorate celebration and wedding cakes.
- Apply rolled fondant to a cake.
- Produce a variety of petits fours.
- Operate under a specified time constraint to produce the necessary products each day.
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