Pastry Arts Management Focuses on Managerial and Baking Skills
Posted by Jason White on Tuesday, July 15, 2014
Under: College Education
The glass cases display a feast for the eyes: cupcakes with a rainbow of
frosting, strudel drizzled with a sweet glaze, decadent cakes lined
with fruit, cream pies with whipped topping, donuts in all shapes and
sizes, weaved bread sprinkled with rosemary, cheese buns and many other
savoury baked goods. These delicacies are the creation of professionals
who work in retail bakeries, supermarkets, department stores, hotels,
resorts, camps and more. That’s because these bakers are trained in
making commercial quantities of breads, rolls, sweet dough, savoury and
sweet pastry, Danish and puff pastry, cookies, cakes and desserts.
At Centennial College, students can attend the Baking - Pastry Arts
Management program, which not only gives them the hands-on skills they
need as bakers but also the know-how to manage the bakery, including
materials purchasing and storage, product cost control and marketing,
hiring and managing personnel. Among specific management courses are:
Principles of Food, Beverage and Labour Control Costs (students learn
practices such as predetermining food, beverage and labour costs;
application of control process to the primary phases of restaurant
operations, including purchasing, receiving, storing, issuing and
production; menu analysis and engineering, and explore the factors
affecting labour cost, performance standards, monitoring performance and
taking corrective action);
Purchasing for the Commercial Kitchen (introduces students to the
procedures required to build an integrated purchasing system for food
and non-food items while allowing them to investigate the
responsibilities of the purchaser and learning to apply quality
standards and ethical conduct); Supervisory Practices for the Kitchen
Manager (designed to give learners an opportunity to practice the skill
set of a successful supervisor); and more. Meanwhile, among specific
baking courses are: Baking and Pastry Arts Theory, Baking and Pastry
Arts Practical, Quantity Bakery Production and more.
All learning in this offering is conducted through a balance of lectures
and labs. At Progress Campus, Centennial College houses a number of
School of Hospitality, Tourism and Culture facilities that enhance
students’ experience. One specifically beneficial facility is a bake lab
that contains tools such as the latest mixers, scales and everything
else bakers need to successfully bake an array of goods. Additionally,
these labs come equipped with large-screen video equipment to document
and play back instructive lessons and an audio-visual system that allows
for real-time feeds and access to Internet and broadcast content.
Clearly, this offering is a lot more than just a baking program.
Because they will have worked with the latest equipment in their
classes and gained the most current managerial practice, graduates can
make a smooth transition into the workforce. It is also worth nothing
that graduates of the one year Baking - Commercial Bakeries program may
directly enter the third semester of this program and earn a diploma in
one (additional) year.
In : College Education
Tags: arts management program baking program