Includes the development of product specifications, marketing strategies and purchasing procedures. Provides students essential skills of beverage service with considerable emphasis on the need for responsible beverage service. Students learn the proper use of equipment and techniques used in beverage preparation. Fundamentals of baking science, terminology, equipment, technology, ingredients, and weights and measures formula conversions. Concentration on production techniques for breads, hard and soft rolls, basic cakes, pies, and puff pastry items.
Emphasis is on the further development of competencies in bakeshop operations.
Students practice the techniques for production of high-ratio cakes, sweet dough products and specialties and their decoration. Includes sanitation, baking and pastry chemistry, purchasing, cost control, and production management. Classical Baking 5 credit hours Classical baking and pastry production techniques are stressed. A variety of specialty tortes and buffet pieces are produced using pastillage, nougat, marzipan, chocolate and pulled sugar. Classical patissiere, including calligraphy, petits fours, hot and cold desserts, candies and ice creams, are included.