PA 116 - Restaurant Bakeshop
This course covers some intermediate methods and techniques for entering the food service industry as a working professional baker or pastry chef in a restaurant or food service facility. Students expand their knowledge and skills obtained in PA 114 to create a variety of bakeshop items that are ready to serve or can be plated and served. Breads, pies and tarts, cakes custards, puddings, pastry items, sauces, frozen desserts, healthful and gluten free desserts are created. Students learn menu development, costing and plating techniques.
CU 105 - Culinary Fundamentals
PA 114 - Baking Fundamentals
RM 101 - Sanitation and Safety in Food and Beverage Service