Culinary Arts: Baking and Pastry Art
Just the Facts
Program Start Term: Fall Only
Program Length: 4 Semesters, 1 Summer
Part-Time or Full-Time: Both
Program Courses Offered: Day, Evening, Online
Program Locations: Council Bluffs Campus
About the Program
The Culinary Arts: Baking and Pastry Art program prepares students for a challenging career in the bake shop. The curriculum emphasizes fundamental techniques in culinary arts, and baking.
Students will be introduced to the techniques of procuring artisan breads, classic pastries, pies, tarts and petit fours, celebration cakes, confections and showpieces.
Throughout the program students will develop professionalism and proficiency in preparation procedures, production methods and presentation techniques of pastries, baked goods and desserts, as well as related instruction in cost controls, food handling safety, purchasing, menu planning, dining service, and nutrition and wellness.
The Culinary Arts: Baking and Pastry Art program is designed to place students into the workforce upon completion of the two-year degree. Students learn extensive cooking and baking skills, applicable to any type of food service operation, including institutional, hotel, restaurant, or country club facilities, with an emphasis on the bake shop.
Upon the successful completion of the program students will:
- Identify & demonstrate how to properly use the principle pieces of equipment in a bakery setting while preparing foods in mass quantity.
- Recognize and develop menu preparation using a variety of cooking and plating techniques relevant to specific regions around the world.
- Define and explain the structure and functions of a standardized recipe and how to price out for a menu after it has been modified or extended.
- Demonstrate a set of mental and manual skills, and the ability to apply them to a range of baking styles, using equipment in quantity, hot and cold foods preparation.
- Understand and apply basic baking principles specifically to baked goods during preparation in accordance to industry standards and specifications.
- Evaluate and describe the quality of baking and pastry products characteristics as well as proposing measures for changing ingredient and production methods as needed.
- Identify and demonstrate problem solving skills, professionalism, organization, training and safe food handling in regards to HACCP as it relates to working in a bakery.
- Identify and describe nutritional concerns in regards to the food guide pyramid as well as allergy and food intolerance concerns associated with baked goods.
- Identify and describe various ingredients and pairing in regards to baking selections.
- Discuss and apply concepts, techniques, and terminology to various cuisines, and cultures from around the world.
* Salary information from EMSI Analyst Database.