Specialty Desserts & Breads

An introduction to mixing and baking methods, and to the scientific principles used in this field. This course covers mise en place; ingredient characteristics and functions; tool and equipment identification, usage, and safety; and trade terminology. Includes discussions on mixing, cooking, and baking methods for: cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Also includes information on baking history and trade opportunities.

Presents baking theory and ingredients. Includes scientific principles that determine why specific baking techniques work. Emphasizes the formation and exercise of judgment in baking practice, relationships between procedures and products, and evaluation of product quality. Includes discussion of artisan bread production, whole grain baking, European and non-European breads, laminated doughs, and artistic design doughs.

Introduces students to three areas: desserts, chocolate and confection work, and decorative media. Covers plated and banquet dessert theory, churn and still frozen desserts, entremet components (including glazes and hydrocolloidal thickeners), and confectionery work with an emphasis on cacao and chocolate. Also introduce students to decorative media used for cakes, entremets, and confections.

Covers the fundamentals of professional baking and standard production techniques in a fully functioning bakeshop. Includes mixing, baking, and finishing of cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork and personal responsibility; and building organizational skills. Includes training in retail operations, customer service, and product marketing and display.

Artisan bread and viennoiserie production with a focus on professional production. This course covers yeasted and levain breads, rye and whole-grain baking, and laminated and non-laminated enriched doughs. There is heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork ,personal responsibility; and organizational skills. Includes training in retail operations, customer service, and product marketing and display.

Builds upon and refines competencies and techniques developed in BAK 111 and BAK 112, and introduces new concepts and methods, including traditional and plated desserts, frozen desserts, garnishing and decorative techniques, advanced mousse cakes, and petit gateaux. Students will gain production experience as they work in teams to provide desserts for banquets, buffets, fine dining, café dining, and a retail display cases. Advanced customer service is covered.

This course takes you behind the scenes of the everyday fermented food products we take for granted. Learn the scientific principles of cheesemaking and fermentation-based pickling, as well as fermented ingredients and beverages. Understand the differences between yeast and bacterial fermentation; learn cheese production, including sanitation and safety; become familiar with the processes for making European-style butter, kombucha, vinegar, and other fermented products.

Learn, analyze, and develop an understanding for the components of successful wedding cakes and petit fours. You will explore current industry standards in regards to flavor profiles, design components and structure. This course includes a review and discussion on a variety of preservation methods and techniques for preserving summer produce.

Design and develop a line of wedding cakes and petits fours using the latest industry techniques. Produce jam and preserves using organic fruits and vegetables. Includes practicing the seed to plate cooking model and designing and marketing a bakery display case.

Design and develop a line of bakery goods. Purchase and inventory goods and calculate cost analysis as an extension of the class project.

Explore the unique properties associated with a wide variety of fresh milled whole grains as applied to baking as well as alternative sugars in pastry work. Learn scientific principles applied to yeast products, fermented foods, and food preservation including flour facts and alcohol fermentation.

Students will learn procedures of table service, waiter/waitress responsibilities, restaurant first-aid, and food cost analysis. Students must be registered concurrently with HOS 116 and 194.

Covers fundamentals of culinary arts. Rotate into a different kitchen each day and prepare a variety of dishes in each area. Includes various types of moist and dry heat cooking methods and preparation methods for breakfast items, poultry or rabbit, fish, soups, stocks, sauces, vegetables and side dishes, salads and dressings.

Covers the fundamentals of grape growing and winemaking, including table, sparkling and fortified wines. Includes sensory evaluation of classic grape varieties and their growing regions with emphasis on Washington state wines. Learn strategies for food and wine pairing.

Introductory course exploring the current ecological, economical and political issues relating to the food system. Raises awareness of issues of the food system from producer to consumer, exploring agriculture, fisheries, dairy, meat and poultry production, water and waste. Includes social justice, trade, and health issues, preservation of cultural food traditions and foodstuffs, and activism within the food system. Prereq: Admission into Culinary Arts Program.

Expansion of concepts introduced in CUL 151. Course explores food system issues related to ocean health, ocean acidification, climate change, plastics pollution, and its affects on fisheries, human health and cultural food traditions. Understanding of food sovereignty, concepts and tools to manage food waste in kitchens and local sourcing.

Explore the issues relating to a sustainable food system: globalization, food politics, food security and social justice. Examine climate change as it relates to the food system, water and waste issues, heritage foods, and practical application of ideas in the kitchen. Learn how to navigate and purchase from the local producer market.

Application of basic customer service theory in a full service restaurant or pastry case. Includes busing, housekeeping, mise en place for both casual and formal restaurant settings; and customer service and sales techniques in bakery counter settings. .

Students refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.

For desserts students. Students assume responsibility for opening/closing, sales, organization and merchandising of product and training of first-quarter students at a retail pastry case.

Fundamentals of food service sanitation and its importance to the industry. Includes microorganisms in food spoilage and food-borne illness, ways of limiting microbial contamination and growth, creating a clean and sanitary environment, accident prevention and first aid, Material Safety Data Sheets, sanitation in crisis situations, principles of designing safe and sanitary kitchens and government regulations.

Introduces key tools and concepts in using business spreadsheet applications such as Microsoft Excel. Topics include elements of spreadsheet such as cells, rows, columns, and sheets, applying formatting, working with functions, tables, and charts. Focuses will be on Hospitality industry related tools and solutions.

Intro to principles of inventory procedures. Encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.

Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units; introduces principles of inventory procedures; encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.

Covers management and communication theories and practices within the culinary arts and baking industries. Includes intro to the hospitality industry and overview of the Americans with Disabilities Act, sexual harassment, as well as other legal and human resource topics. Presents communications skills, functions of management, beverage management, financial statement analysis and résumé writing.

Independent study course for individual projects in the Culinary. Arts field.

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