Intro to Breads, Pastries and Cake-Making

C0-312
This course will provide students with the basic skills required for entry level work in a bakery or the pastry shop of a restaurant or hotel. These skills include: working in a safe and sanitary manner; working as part of a team; reading and accurately following a recipe; proper mixing, make-up and baking of yeast raised breads, laminated doughs, cookies, cakes, pies and tarts; cake icing; basic decorating techniques using a pastry bag; plating techniques.

Course Description

This course will provide students with the basic skills required for entry-level work in a bakery or the pastry shop of a restaurant or hotel. These skills include: working in a safe and sanitary manner; working as part of a team; reading and accurately following a recipe; proper mixing, make-up, and baking of yeast-raised bread, laminated doughs, cookies, cakes, pies, and tarts; cake icing; basic decorating techniques using a pastry bag; plating techniques.

Prerequisites

Basic English, Reading & Writing Skills

Course Topics

  • Food Safety and Sanitation

  • Yeast Bread

  • Braided Bread

  • Quick Bread

  • Short Crust Pastries

  • Mid-Term Evaluation

  • Flaky Crust & Choux Pastries

  • Cookies

  • Pies and Custards

  • Cupcakes

  • Cakes & Basic Decorating Techniques

  • Final Presentation

 

Program

Name Start Date End Date Price Register