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Course Description

Schoolcraft is excited to offer traditional credit face-to-face, hybrid, online, and remote classes for Fall 2020 while providing students a safe experience based on recent COVID-19 concerns.

Please see the COVID-19 web page to learn more. Keep checking the schedule for additions on our New, Added, and Late Starting Courses web page.

Culinary Baking and Pastry Arts - CBPA 103

Introduction to Baking and Pastry Skills and Techniques

2 Credit Hours
2 Lecture Hours

Course Description

This course will provide a broad orientation to aspiring bakers and pastry chefs in order to offer a better understanding of the specialized fields of baking and pastry. Discussions will include professionalism, safety and sanitation, equipment identification, function and maintenance. The fundamental baking processes, handling and function of ingredients will also be covered.

Prerequisites

(A requirement that must be completed before taking this course.)

  • None.

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Explain what it takes to be a professional Baker.
  • Explain what it takes to be a professional Pastry Chef.
  • Explain the principles of proper sanitation and wholesome food handling practices.
  • Demonstrate proper sanitation and wholesome food handling practices.
  • Explain basic baking techniques.
  • Demonstrate basic baking techniques.
  • Explain basic pastry techniques.
  • Demonstrate basic pastry techniques.
  • Assemble the products and tools necessary to successfully set up a proper work station.
  • Identify baking and pastry tools and equipment.
  • Demonstrate the proper use of baking and pastry equipment.
  • Identify the standard food products found in a baking and pastry kitchen.
  • Explain the functionality of baking and pastry ingredients.
  • Differentiate between mass and volume measurements.
  • Demonstrate basic knife skills.
  • Demonstrate proper scaling of ingredients.
  • Explain the Culinary Arts Department policies and procedures.

Course Schedule

Currently no sections of this class are being offered.

Key: Day of the Week

  • T = Tuesday
  • R = Thursday
  • S = Saturday
  • X = Sunday