Baking & Pastry Applications 1 & 2

Pathway: Hospitality & Food Production / Business Management & Administration

Grades: 11,12
Credit: 2 Fine/Practical Arts or Elective

Location:
Educational Support Center, 1500 E. 120th Ave, Thornton CO 80241

Baking and Pastry Applications is designed to expose students to advanced techniques of baking and pastry, combining creativity with food science to produce ornate and delicious pastries and baked goods. For students who know they are pursuing a career in culinary arts, this class will enable them to dive deeper into advanced food production techniques, developing technical skills, and learning vital aspects of foodservice management.  

Content covered in the program:

Advanced Breads and Cakes Advanced and Classic Plated Desserts Functions of Ingredients in Baking  Safety and Sanitation

Food Artistry and Chocolate Work Cold Desserts Pies, Souffles, and Custards Employability Skills Foodservice Management

 

Counseling Notes:

1. Prerequisite: Students must pass ProStart 1 & 2 with a minimum of 75% each semester 

Course fee $40.00    Personalized chef coat: $20.00

POSSIBLE CAREER OPPORTUNITIES FOR STUDENTS ENROLLED IN BAKING & PASTRY APPLICATIONS:

• Baker
• Line or Pastry Chef
• Food Scientist/R&D Chef 
• Food Artist
• Food/Beverage Manager

Instructor:

Cameron Stutzman