Course Offerings

Certified Fundamental Beginners Baking and Pastry Arts

Course ID: CUL-3340A3
Overview
Course Outline
Requirements
Intended Audience
More Details

Start your career in the Baking industry with this fundamental baking and pastry arts course. Learn the science, techniques, and trends of baking. Discover the basic principles on how to prepare quick breads, cakes, cookies, custards, pastries, and cake decorating. This "hands-on" course includes a comprehensive overview of entry level career opportunities. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, flavorings and related topics. Students will obtain a Certified Fundamentals Pastry Cook through American Culinary Federation upon successful completion of course along with ServSafe Certification.

Course Objectives

.The students will learn the basic techniques on how the kitchen operates.

2.Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results.

3.Be able to demonstrate techniques following different recipes.

4.Understand the basic principles of baker's math and apply it.

5.Get acquainted with the use of baking tools, measures and weights.

6.Demonstrate the proper use of pastry bags.

7. Demonstrate the art of cake decorations using different icing methods.

8. Be able to work in a team environment and be able to follow instructions directions effectively

Outline of instruction

• Introduction to basic techniques, the foundation of cake making, standard recipes & formulas, Bakeshop math, and food safety

• Quick Breads, Cookies, Brownies and Bars

• Egg-Based Desserts, Pies & Tarts

• Basic Cake Decoration

• Icing & Plate Presentation

• Understanding Food Cost

• Cake Design and Quotation

• Nutrition and healthy baking

• Servsafe (Teaching days will vary)

• Preparation for American Culinary Federation (Theory & Practical Exams (Teaching days will vary)

• Final Exams ( Certified Fundamental Pastry Cook Online Theory)

• Final Exams ( Certified Fundamental Pastry Cook Practical)

Contact Hours

112

CEUs

Industry Standard, State or National Certification

American Culinary Federation (ACF) Certified Fundamental Pastry Cook, Servsafe.

CE or CU Articulation

Prerequisites

n/a

Text and Supplies Needed

ServSafe 8th Edition Managers Book (ISBN #978-0866127400). Professional Baking 7th Edition by Wiley Publication. Perpetual e-text (ISBN #978-1119195320). Students can rent the e-text, Nutrition for Foodservice and Culinary Professionals 9th Edition (ISBN #978-1119148494). Uniforms (Chef Coat, Apron and Chef Hat) will be provided to the student for an in-person class only. Students will need to buy basic baking tools and ingredients for online classes.

Clinical Site/Special Facilities

Kitchen space is required.

Requirements for Successful Completion

90% attendance"Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily. Use the locker box to keep all their personal belongings and valuables. ( Keys will be provided for safekeeping). Keys must be returned at the end of each class. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
5. Successful completion of the class requires satisfactory attendance and class participation (i.e. be able to demonstrate proficiency in all concepts taught). Students with irregular attendance, less then 90% attendance, or who are unable to demonstrate competency or finish the required assignments will receive a NG (no grade) and will not be eligible for a certificate of completion or participate in the Final American Culinary Federation Exams.
Students must arrive on time on Practical Exam testing day. Students will not be allowed in the classroom after the test begins. NO makeup testing dates will be offered
Students must pass Servsafe (70% or higher), Nutrition (70% or higher), and ACF written exam (75% or higher) to demonstrate competency and complete required assignments to receive the Wake Tech completion certificate and the ACF certification.
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Accreditation/Special Approval Requirements

N/A

Intended Audience

Culinary Students, Line Level Cooks, Catering, Baking

Specific Industry or Business Support Needs

Pastry Cooks, Bakers, Cake Decorators, Wholesale Bakeries, Cafes.

Wake County Need for Industry Positions

Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.