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Courses and Programs Details
1321 |
Baking and Pastry Arts: Certificate
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| The Baking and Pastry Arts Certificate Program is designed for students who wish to have careers as retail bakers, wholesale bakers, pastry cooks, cake decorators, as well as, entrepreneurs. The students move through all aspects of the bakeshop from product knowledge, bakeshop math and sanitation to the production of various bread types, cake baking and assembly, plus traditional pastry products. Students are introduced to business management and marketing courses. The complete program is available only at the Harrisburg Campus; some required courses are available at the Lancaster, Lebanon, and Gettysburg Campuses and at other sites. |
| Graduates of the program find employment as retail and wholesale bakers, pastry cooks, and assistants. |
This curriculum is designed to prepare students to:
- Apply industry sanitation and safety procedures
- Determine and apply the characteristics, properties and functions of the major baking ingredients
- Use mathematical techniques to make accurate adjustments in bakeshop formulas and percentages
- Exhibit the correct procedures for the preparation of quickbreads; cookies and yeast-raised products using starters, sponges and straight-dough method of fermentation
- Exhibit the correct procedures for the preparation of custards and curds, doughs, tarts and pies, meringues and frostings, mousses and bavarians, ice cream, and cake baking and decorating procedures
- Determine and apply the characteristics, properties and functions of the major baking and pastry ingredients
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