Students have the opportunity to learn intermediate and advanced baking techniques basics in an exciting well-equipped kitchen setting. This course is fast paced and follows the industry standards and practices of classical and contemporary baking. A variety of methods and techniques make for a highly concentrated, focused, and hands-on curriculum. Students participate in scaling, mixing, dough production, retail operations, and oven work in our production kitchen labs. Coursework involves standing for much of the class, focus on the overall project at hand, and attention to details.
The coursework involves breads, pies, pastries, cookies, cakes, and some specialty decorating. Bakery math, formulas, and professionalism will be discussed as students work in the classroom and in the kitchen labs to develop their skills and a portfolio. The students will be in the kitchen daily preparing a variety of baked goods, cakes, and pastries finished to industry standards. If you enjoy teamwork, bakery production, timelines, and creating delicious baked goods in a commercial baking environment, this course is for you!
***Artisan Baking and Pastry is an advanced course that requires foundational knowledge of baking.***