Baking & Pastry

This program will prepare students for entry level employment as professional bakers and pastry cooks or pastry entrepreneurs of retail and wholesale establishments. Foundational skills will be built upon with each progressive course. 

15

This program is based on student interest in developing culinary skills in the area of baking and pastry preparation.

FN171 - Sanitartion & Safety   2

FN210 - ServSafe  1

Students will complete the following sequence of classes:

FN 244 Baking I -Fundamental principles of baking including ingredients, quick breads, yeast dough (both lean and enriched), cookies, cupcakes, pastry fillings, tarts, pies and pie fillings. Career outlets and nutritional considerations also covered

3 Units

FN 245 Baking II - Advanced baking skills and methods. Topics include pastries, cakes, crèmes, custards, specialty desserts, and chocolate tempering, while emphasizing presentation techniques. 

3 Units 

FN 288 Advanced Baking - Advanced principals and techniques of baking. Artisan bread techniques using sourdough starter and levain, croissants and vienoisserie. Advanced cake decorating techniques using fondant, gum paste, and modeling chocolate will be covered. 

3 Units 

FN286 Sugar Confectionary Explore the chemistry of sugar at various stages of cooking. Make confectioneries such as pate de fruit, guimauve, caramels, nougats, sponge candy and other candies. Learn to use pastillage, pulled sugar, blown sugar,and poured sugar to create a variety of edible décor and showpieces.

1 Unit

FN 287 Chocolate Confectionary - Study the history of chocolate, its cultivation, and present-day manufacturing. Topics include the fundamentals of chocolate science and tempering, and practice in producing a wide range of chocolate candies. Truffles, hand-dipped candies, molded bonbons, and chocolate décor will be covered. 

1 unit 

FN 171 Sanitation & Safety  
Transfers: CSU
Environmental control and its application to food preparation, personalcleanliness, sanitation in the commercial kitchen and dining room,and the use and care of equipment within food service operations. Emphasison safety and accident prevention on the job and optimum equipmentselection, use, and maintenance. 

2 Units 

OR

FN 210 Serv Safe
Basic information on food safety risks, standards and practices inrestaurant operations. Students may take the federal exam, ServSafe, upon thecompletion of this course.

1Unit