Aug 21, 2019  
2011-2012 Catalog 
    
2011-2012 Catalog [ARCHIVED CATALOG]

Baking and Pastry Arts, Certificate


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Degree: Certificate
HEGIS Code: 5404
Curriculum Code: 1415
Campus Location: City
Business & Public Service Division

Program Description

Special Admissions Requirements/Prerequisites:
Prospective Baking and Pastry Arts Certificate Program students are encouraged to take the Math Placement Test during the semester prior to enrollment. It is strongly recommended that students testing into MT 001 register for and complete that class with a grade of “C” or better the semester before registration in the program. MT 006 is a co-requisite, but not a required class, for HC 100 Hospitality Math in the baking and pastry arts curriculum.

Food preparation and service uniforms are required for all laboratories. Students may not be allowed in our inspected kitchens without proper uniforms.

Retail and in-store baking is a growing part of the food service-hospitality industry. The Retailer’s Bakery Association recently reported annual sales of more than $18 billion, which does not include the baking done in hotels, restaurants and private clubs, where the clientele expects more “scratch” or “finished” baked goods produced on the premises.

The Baking and Pastry Arts Certificate Program is designed to equip the student with the necessary skills to be hired in a supermarket or retail bakery, as well as assist a pastry chef in a hotel, restaurant, or club. Also, many students have found baking to be an ideal way to start a career or small business on a part-time basis, sometimes out of their own homes. For the 120 hours of required field experience, the department makes every effort to place the student in the type of commercial baking environment--whether a sophisticated club, a small retail bakery shop, a white tablecloth bistro, or a large commercial operation--that most closely resembles the student’s desired career path.

Program Competencies

  • Successfully produce various baked goods including but not limited to the following: cakes, cookies, pastries, bread and rolls.
  • Successfully produce specialty items such as breakfast danish, coffee cakes, brioche, traditional and contemporary plated desserts, ethnic cookies and wedding cakes.
  • With time and practice, produce more advanced baked goods and pastries, including breads, classical cakes, tortes, tarts, individual pastries and rustic desserts.
  • Confidently work with chocolate, sugar, marzipan and the like, as both ingredients and presentation media.
  • Demonstrate a reasonable level of comfort and confidence participating in the operation of a wholesale or retail bakery.
  • Demonstrate an aesthetic sense of garnishing and food presentation with regard to the color, flavor and texture of baked goods, as well as the presentation and merchandising of finished products for the retail display case and buffet service.
  • Maintain a safe and sanitary environment for food preparation and service.
  • Successfully complete the Sanitation Manager’s certification exam administered by the Educational Foundation of the National Restaurant Association.
  • Accurately calculate the following: adjustments in recipe yields, ingredient and recipe costs, food cost percentage, menu cost using at least two different pricing methods, fixed and labor costs.
  • Make business decisions in the areas of restaurant marketing and finance.
  • Identify and explain the use and maintenance of all major pieces of kitchen equipment.
  • Effectively communicate verbally and in writing with superiors, peers, subordinates and customers in both work and social settings.

Scholarships

  • The Statler Foundation Scholarship
  • New York State Restaurant Association Scholarship
  • American Culinary Federation of Greater Buffalo

Curriculum

Total Degree Credits: 32.0

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