Pastry Arts Management Students Receive Significant Amount of Practical Experience
Posted by Jason White on Tuesday, June 24, 2014
Under: College Education
Aside from retail bakeries, supermarkets, department stores, hotels,
resorts, camps and more all hire bakers with the ability to produce
advanced commercial quantities of breads, rolls, sweet dough, savoury
and sweet pastry, Danish and puff pastry, cookies, cakes and desserts.
If these professionals also have knowledge of materials purchasing and
storage, product cost control and marketing, hiring and managing
personnel, they are at a distinct advantage.
Centennial College's Baking – Pastry Arts Management program
balances the practical skills of bakers with the business savvy they
need to stand apart from the competition. This learning occurs within
the Culinary Arts Centre, which boasts all of the latest equipment that
in turn helps students to make a smooth transition into the workforce.
Applicants are required to have completed an Ontario Secondary School
Diploma (OSSD) or equivalent, or have mature student status (19 years or
older) and English Grade 12 C or U, or equivalent (minimum grade
required) or take the Centennial College English Skills Assessment for
Admission.
Once they are accepted, students attend a range of courses that include:
Baking and Pastry Arts Theory: Used in this course are study sessions
that review major baking ingredients, their industry applications, trade
terminology as well as baking production principles and methods.
Mathematics for Bakers: Mathematics is an essential part of the baker's
job. As such, students learn how to convert formulas from imperial to
metric, calculate baking percentages, determine flour factor, and
prepare formulae for practical applications.
Quantity Bakery Production: Large scale baking is quite common in
bakeries so students learn the basic principles of baking and develop
the skills necessary for success in such a baking environment. The
course highlights technique, terminology, organization, professionalism,
safe handling and storage of products.
Baking and Pastry Arts Practical (3 Levels): The first of these three
courses gives students a base with basic production principles and gains
confidence in weighing ingredients, mixing doughs and preparing
batters, fillings and icings. Students prepare, bake and finish specific
sweet and savoury doughs, quick breads, cookies, pastries, custards,
pies and laminated doughs. The second course, presented during the
second semester, moves onto re-enforcing techniques in selecting,
weighing, and mixing ingredients. Students prepare, bake and finish foam
cakes, advanced pastries, petite fours, special occasion cakes, creams,
custards, advanced sweet and savoury doughs and choux paste desserts.
The final of the three courses, meanwhile, is an advanced version of the
second course.
To round out this baking program,
students experience a field placement during the final semester. This
is students' opportunity to work in commercial kitchens applying what
they have learned in their courses, learning from seasoned professionals
and making industry connections.
Graduates of the one year Baking - Commercial Bakeries program may
directly enter semester three of this program and earn a diploma in one
additional year.
In : College Education
Tags: arts management program baking program