Hospitality & Tourism
Course Details & Registration Information
- The students will
1 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 bakers 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 cake decorations using different icing methods. 8. Be able to work in a team environment and be able to follow instructions directions effectively.
- Week 1: Introduction to Basic Techniques, Muffins, Quick breads , Pound Cakes, Cookies, Brownies and Bars
Week 2: Egg-Based Desserts, Pâte à Choux, Fruit based desserts.
Week 3: Tarts, Pies, Introduction to Servsafe
Week 4: Servsafe Exams , Cake Decorating Techniques & Plate Presentation.
- 1.Students will receive the ServSafe Certification ( National Restaurant Association)
- Attendance 90% or above
- Students must actively participate in the class. Students must be properly dressed in clean chef uniforms with closed toed work shoes to prevent accidents. Students will be graded on quizzes and practical sessions on a weekly basis. Twenty-five (25%) of the grade will be for Servsafe. Students will be tested at the end of the week on the techniques they have learned that week. Forty-five (45%) of the grade will be for practical, technique demonstrations and 30% of the grade will be from weekly quizzes/ multiple choice questions.
- Cake Decorater
- Bread Maker
- Assitant Baker