HC 238 - Classical Bake Shop

Credit Hours: 4

This course emphasizes the production methods used in a classical bake shop, with special direction given to large quantity production. Desserts and pastries served in exclusive fine restaurants will be prepared along with the production of classical centerpieces.

Course Outcomes
Upon completion of this course, the student will be able to:

recognize, operate and care for the equipment used in the bake shop;
recognize all ingredients to produce baked products for operation outlets;
maintain professional standards in production, as well as maintaining a safe and sanitary work space;
understand formulas and how to correct and adjust their size;
produce classical centerpieces made from cooked sugar, nouget, pastilage, chocolate, marzipan and gingerbread;
produce tortes, specialty doughs, creams, frozen desserts; and
present pastry buffets.

Prerequisites: HC 128
F/S (C, N)