Baking - Pastry Arts Management Balances Theory and Application For Student Success
Posted by Jason White on Monday, May 12, 2014
Under: College Education
Whether a bakery is a retail operation or in a supermarket, department
store, hotel, resort, camp or related business, it needs a professional
with the skills to successfully manage and operate it. Students of
Centennial College’s Baking – Pastry Arts Management program
can rest assured that the two years they spend in the offering and the
Ontario College Diploma with which they graduate fully prepares them for
the challenges of the field.
Not only do students of this program advance their abilities to produce
commercial quantities of breads, rolls, sweet dough, savoury and sweet
pastry, Danish and puff pastry, cookies, cakes and desserts but they
also learn about managing materials purchasing and storage, product cost
control and marketing, hiring and managing personnel. This is an ideal
balance for the industry.
Here is an outline of some of the most beneficial courses in Baking – Pastry Management:
Baking and Pastry Arts Theory: This first semester course establishes a
solid foundation for students to base their learning on. Through study
sessions, students review major baking ingredients and their industry
applications, trade terminology, and baking production principles and
methods.
Baking and Pastry Arts Practical (three levels): These three courses in
semesters one, two and three apply what students learn in their theory
class and make use of on-campus facilities such as commercial kitchens.
Among the lessons taught throughout the advancing levels of this baking
program course are: weighing ingredients, mixing doughs and preparing
batters, fillings and icings; baking and finishing specific sweet and
savoury doughs, quick breads, cookies, pastries, custards, pies and
laminated doughs, foam cakes, advanced pastries, petite fours, special
occasion cakes, creams, custards, advanced sweet and savoury doughs, and
choux paste desserts.
Mathematics for Bakers: This course introduces students to the
mathematical fundamentals required for baking, which is essential to
ensuring organization in the kitchen, not to mention delicious pastries
every time. Among the included topics are: converting formulae from
imperial to metric, calculating baking percentages, determining flour
factor, and preparing formulae for practical applications.
Quantity Bakery Production: With a focus on technique, terminology,
organization, professionalism, safe handling and storage of products,
students learn basic principles of baking and develop the skills
necessary for success in a large-scale baking environment.
Supervisory Practices for the Kitchen Manager: Because this is a
managerial program, this course is vital in combating one of the biggest
concerns of the restaurant manager: human resources. Managers are
worried about employee skill level, retention, motivation, training, and
retraining. As such, the average kitchen manager must become a better
leader, supervisor, and motivator. This course is designed to give
learners an opportunity to practice the skill set of a successful
supervisor.
To apply for this undertaking, students must have completed an Ontario
Secondary School Diploma (OSSD) or equivalent, or have mature student
status (19 years or older). They must also have taken English Grade 12 C
or U, or equivalent (minimum grade required) or take the Centennial
College English Skills Assessment for Admission. Lastly, it is worth
noting that graduates of the one year Baking - Commercial Bakeries
program may directly enter semester three of program and earn a diploma
in one additional year.
In : College Education
Tags: arts management program baking program