Culinary Arts

Certificate Program

Pastry and Baking:

Currently this program is only offered as a cohort program for dislocated workers. We hope to have the program open to the general public by January 2011.

This certificate introduces students to basic and advanced skills in pastry, specialty baking and decorating. Student have practical knowledge in scaling, cakes, pies and tarts, tortes, restaurant desserts, confections, fillings, breads, decorating, sugar and chocolate work.

This program is approximately three quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.

Program hours to be determined.

Program Course Includes

Baking Techniques and Ingredients
Students will familiarize them themselves with ingredients, ingredient function, mixing methods, terminology, the use of hand tools, equipment and kitchen procedures.

Cakes I
Introduces students to the mixing methods, their ingredients and function in cake baking. Correct scaling, portioning, baking and determining doneness of assorted cakes. Fillings and icings will be introduced in the presentation of basic cakes.

Pies, Tarts, Custards and Fillings
This course introduces students to pies and tarts; a variety of pie crust and the preparation of assorted fruit fillings, custards and pastry cream.

Quick Breads, Cookies and Brownies
Introduces students to the ingredients and function in preparation of quick breads and cookies. Students will explore the assorted dough’s, shapes, baking and finishing methods.

Cakes II
This course explores advanced skills in scaling, temperature and environmental factors in cake baking. Students will develop skills for advanced cakes such as high ratio, chiffon cakes and torts. The use of advanced buttercream icings and fondant will be demonstrated.

Chocolate I
This course explores the basic application of different types of chocolate used in making assorted treats, candies and garnishes. Various methods of tempering, chocolate decorating, fudges, truffles and other candies will be identified.

Decorating
Introduces students to cake and pastry decorating. Techniques in assembling, masking, tooling handling and piping skill will be addressed. More elaborate cakes using color design along with reinforcement of structure will be used.

Frozen Desserts
Students will be given the opportunity to explore the world of frozen desserts. They will develop recipes for various frozen desserts (gelato, sorbets, parfaits, ice creams). This course also goes into the savory side of frozen desserts with the use of herbs, spices and vegetables.

Yeast Breads
This course reinforces scaling and shaping techniques while adding new techniques using starters and yeasts. Students will demonstrate how to cultivate yeast, proper proofing and baking techniques along with completing different yeast breads including whole wheat, sourdough, white, and savory.

Chocolate II
This course explores proper tempering techniques, chocolate molds, fillings, and cooling techniques. Students will further develop their techniques from Chocolates I. Students will demonstrate how to make chocolate display pieces and boxes.

Dessert Alternatives
Students explore how to make sugar free, vegan, and gluten free desserts. Students explore how to develop and understand the special ingredients, techniques and methods used when making desserts not using the standard ingredients such as eggs, butter, white flour, milk, cream.

Restaurant Desserts and Petit Fours
Students will be able to develop their creativity using various techniques taught in the class. They will make individual desserts for the restaurant and learn the detailed art of the Petit Four. The techniques learned other courses will further be enhanced in this course.

Sugar Work
This course is designed to allow the students expand their artistic view point and learn the beginning stages of sugar work. Students will be shown how to make various sugar based candies and pulled sugar items. The coloring and handling of sugar flowers and ribbons will also be demonstrated in this course.

Wedding Cakes
Students will further their skills gained in Cakes I II and Decorating. More elaborate techniques will be covered in composition, design, and execution. The use of gum paste, fondant, and modeling chocolate will further be explored. Developing a cake rendering on the spot with a customer, using the information they give.

Program Cost $$$

Financial Aid