I Students apply the fundamentals of baking science and pastry preparation to produce a variety of bread products and pastries. Special emphasis is given to the application of advanced techniques in bakery management and the use and care of equipment normally found in bake shops. Preparation of breads and rolls, classical cakes and icings. Student must pass written and practical baking examination covering a variety of techniques and procedures. Student must successfully pass written and practical examinations covering a variety of cooking techniques.
Students learn to determine cost of the project, including rental and transportation.
Training techniques for supervisors in dining room and banquet service is practiced. Development of stewarding and production checklists is practiced. Speed scratch will be reviewed and practiced. Hot food preparations will be practiced. Student must successfully pass written and practical examinations covering a variety of cooking techniques.