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This course is for people aiming to develop the necessary skills to work as a manager across a range of bakeries and learn about the baking techniques needed to prepare exotic pastries and bread.
This competency-based learning material outlines the parts of preparing and producing bakery products, including an introduction, modules of instruction, list of competencies, and learning outcome summary.
Whether you aspire to be a world-class chef or just want to learn the skills needed to create your own dishes, Culinary Arts 2 will help you build a strong foundation and grow your knowledge of this exciting industry. In this course, you will explore baking and desserts, learn how to prepare proteins, and study nutrition and safety in the kitchen.
From creating delectable pastries to providing exceptional customer service, the success of these establishments lies in effective management. In this master course, we will explore key aspects of bakery and cafe management, offering insights and tips for aspiring entrepreneurs in the food industry. 1. Developing a Vision: 2. Menu Creation: 3.
Graduates of Fanshawe’s Baking and Pastry Arts Management program can pursue a career as a baker, pastry chef, cake designer or decorator, chocolatier, food stylist, and more. Graduates have the knowledge and skills to join a culinary team in restaurants, hotels, or cruise lines.
Learn about Campus Sustainability and Waste Management Programs Complete photo/video consent form This class will cover the following competencies: Prepare a variety of baked products using pie methods, Describe and use the equipment typical to the baking process
Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies, candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes are highlighted.
