Culinary Arts - Baking and Pastry

Upon successful completion of this course, students will be able to:

1. Develop a complete menu for a multi-course meal

2. Practice standard kitchen Safety and Sanitation procedures

3. Prepare dessert items to acceptable industry standards in a professional setting

4. Operate professional food service equipment

5. Write nutritional analysis for dietary goals

6. Write standard recipes for food service operations

7. Apply cost control principles to menus and recipes

8. Prepare baked goods to acceptable industry standards in a professional setting

9. Outline the steps for operating a food service business