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.

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.

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.

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.

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.

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

Builds upon skills and knowledge obtained throughout previous quarters in preparation for a capstone practicum. Students will review and practice topics from prior coursework along with introductions to new concepts in advanced-level pastry work, storeroom management, and higher-level organizational skills. They will help manage retail operations and assist with the training of freshman students in the program.

Students will demonstrate the combined knowledge and skills obtained from all their previous practical and theoretical SDB training. Over the course of six days, students will prepare a variety of bread, pastry, and dessert items, then present them to a panel of evaluators for critique. Along with the baked items, students will provide written information about their projects that includes recipes, production schedules, food cost, and waste reports.

This course utilizes theoretical knowledge gained from BAK 103 for practical applications in the kitchen. Students will learn different chocolate tempering and decorative techniques; work with sugar and nut pastes for decorative purposes; cook basic crystalline and non-crystalline candies; and learn to make ganaches for molding and enrobing. This class will also touch on non-nutritive sugar substitutes for decorative work.

In this theory companion to the HOS 139 practicum, students will identify the tools and equipment used to make espresso and coffee drinks: covers classic espresso drinks and how they are prepared, and customer service essentials and espresso program fundamentals. Students also learn an abbreviated history of espresso - the foundation of a fifteen-billion-dollar industry.

Covers practical knowledge of contemporary barista service in a real-world setting. Students will apply methods and skills used to make and serve classic espresso-based beverages in a working coffee business, practice industry standards related to maintenance and upkeep of espresso-related equipment, demonstrate familiarity with proper food safety and sanitation procedures, and assess and requisition product inventory to maintain adequate supplies for the venue.

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.