Baking and Patisserie, Proficiency Award
This award introduces the fundamental concepts, skills, and techniques of basic baking. The study of ingredient functions, product identification, and weights and measures as applied to baking is included. Students will have the opportunity to apply basic baking techniques in the preparation of cookies, cakes, muffins, tarts, basic custards, and petit fours. Traditional meringues, buttercreams, and génoise sponge will be included. This program prepares students for entry-level employment in bakeries, grocery store bakeries, institutional bakeries, or restaurants where baked goods are prepared and sold.