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					Baking
Internship Field Experience
Students may earn college units while gaining hands-on experience working in the field of restaurant management. Students are encouraged to explore field internships as a way to apply classroom experience in professional settings. Contact the coordinator at (805) 922-6966 ext. 3839 for details.

800 South College Drive Santa Maria, CA 93545-6399 (805) 922-6966 www.hancockcollege.edu
The	culinary	arts	kitchen	is	located	inside	 the	Community	Education	building.

For More Information
Applications and information are available from the Admissions and Records office and the counseling center, located in building A on the Santa Maria campus, or in building 1 at the Lompoc Valley Center. For additional program information, or for questions regarding Culinary Arts and Management options, contact: Chef Robert Weir Culinary Instructor/Coordinator Phone: 805 922-6966 ext. 3839 Fax: 805 922-4916 rweir@hancockcollege.edu www.hancockcollege.edu

Allan Hancock College is a California public community college in northern Santa Barbara County serving more than 11,000 credit students each semester. The college offers degrees and certificates in more than 100 fields of study from accounting to welding. The college has a campus in Santa Maria and centers in Lompoc, Solvang, and at Vandenberg AFB.

Baking

Culinary Arts & Management

A Family and Consumer Sciences Option Area

•	 Allan	Hancock	College		

Certificate	of	Completion

The	Allan	Hancock	Joint	Community	College	District	is	committed	to	the	active	promotion	of	diversity	 and	equal	access	and	opportunities	to	all	staff,	students,	and	applicants,	including	qualified	members	of	 underrepresented/protected	groups.		The	college	assures	that	no	person	shall	be	discriminated	against	 because	of	race,	color,	ancestry,	religion,	gender,	national	origin,	age,	physical/mental	disability,	medical	 condition,	status	as	a	Vietnam-era	veteran,	marital	status,	or	sexual	orientation. Allan	Hancock	College	will	provide,	upon	request,	alternate	translation	of	its	general	information	 documents	in	large	print,	Braille,	e-text	etc.	Please	call	(805)	922-6966	ext	3788. rev.5/07	|	rep.5/07

Baking
The Allan Hancock College certificate of completion and National Restaurant Association certificate in professional baking will assist those preparing for or advancing their careers in the baking industry. Students will gain general knowledge in food preparation terminology, equipment, techniques, ingredients, evaluation, sanitation and safety, and presentation. Hands-on experiences will allow students to gain specific skills in baking both lean and rich yeast products, quick breads, cookies, all types of pastries, syrups, creams, sauces, pies, tarts, custards, mousses, soufflés, and fruit desserts. All types of cake and filling production, from designing and assembling of cakes to coatings and wrappings, will be experienced. Historic and contemporary icings, decorating and decorative work, and presentation complete the baker’s artistic training. Students will learn to manage baking operations in different settings and create procedures to assure excellent customer relations.

Required Courses
Completion of 15 units from the following courses is required for the certificate and provides the health department required safe food handler certificate. Some courses transfer to universities for continued career development. FCS 120 Principles of Foods 1 4 units

Includes concepts of sanitation and safety as related to the selection, layout and use of equipment and examines current recommended practices including local, state, and federal regulations. FCS 323 Specialty and Wedding Cakes 1 unit

Employment Opportunities
With the certificate in baking, the graduate will have many employment opportunities to pursue or may transfer to a four-year university to pursue an advanced degree in culinary arts. Entry-level positions, such as baker’s assistant, assistant cake decorator, and assistant pastry chef are available in small and large bakeries as well as hotels and restaurants. With experience, the student may advance to baker, cake decorator, pastry chef and wedding cake professional. There are several levels of management and supervision necessary to monitor the production of quality baked goods in large and small operations. In addition, entrepreneurs who own and operate bed and breakfast establishments often employ these skills.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient values and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish, and shellfish. FCS 121 Basic Baking and Pastry 3 units

A study of cake making including mixing, baking, assembling, filling and frosting with American layer, European style, and wedding cake assembly. Also covers client relations and business practices for cake sales. This course can be repeated twice to enhance skill development and artistry in cake design and execution. FCS 324 Cake Decorating and Decorative Work 1 unit

A study of the equipment, skills, and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies. FCS 122 Advanced Baking and Pastry 3 units

Instruction in cake decorating techniques including assembling and icing cakes and pastry bag work for borders, lace, string work, writing, and flowers. Course covers cake design, colors, construction, evaluation, and decorations of marzipan, pastillage, and nougatine. This course can be repeated twice to enhance skill development and artistry in cake decorating.

Designed to increase the student’s proficiency in baking and pastry techniques with a focus on artistry and practical skills. Explores classical and modern applications of pastries, meringues, tarts, syrups, creams, sauces, pies, fillings, fruit desserts, and plating. FCS 124 Sanitation, Safety and Equipment 3 units

Recommended Electives
Advanced work through these additional classes is highly recommended. FCS 123 FCS 136 FCS 159 FCS 199 Principles of Foods 2 Internship Field Experience (related to baking) Institutes in Foods and Nutrition Topics in Foods and Nutrition 2 units 1-2 units .5-3 units .5-3 units

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service, with special emphasis on the role of the food supervisor/manager in maintaining sound practices.


				
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