Course Offerings

Certified Fundamental Beginners Baking & 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 and pastries, as well as 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 obtain a Certified Fundamentals Pastry Cook certification through the American Culinary Federation upon successful completion of course, along with ServSafe Certification.

Course Objectives

Learn the basic techniques on how a kitchen operates

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

Demonstrate techniques following different recipes

Understand the basic principles of baker's math and apply them

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

Demonstrate the proper use of pastry bags

Demonstrate the art of cake decorations using different icing methods

Work in a team environment and follow instructions effectively

Outline of Instruction

Introduction to Basic Techniques: Foundation of cake making, standard recipes and 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

Certification

American Culinary Federation (ACF) Certified Fundamental Pastry Cook, ServSafe

Website

https://www.acfchefs.org/, https://www.servsafe.com/

Certification Learning Outcomes/Requirements

ACF CFPC (Certified Fundamentals Pastry Cook) and ServSafe Manager Certification (National Restaurant Association)

CE or CU Articulation

Prerequisites

N/A

Learning Supplies Needed

"ServSafe 8th Edition Managers Book" (ISBN #978-0866127400): "Professional Baking 8th Edition" by Wiley Publication. (ISBN #9781119744993), 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 in-person classes only. Students need to buy basic baking tools and ingredients for online classes only. Students must have a high school diploma or be at a 10th-grade reading and writing level to participate in the class.

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.,Students must wear clean uniforms daily. Use the locker box to keep all personal belongings and valuables. (Keys will be provided for safekeeping). Keys must be returned at the end of each class.,Students are responsible for keeping the kitchen space neat and clean upon finishing their activities.,Students must be able to demonstrate proficiency in all concepts taught to be eligible for a certificate of completion and participate in the final American Culinary Federation exams. Students must arrive on time on practical exam testing day. No one is allowed in the classroom after the test begins, and 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.