Bakeshop
Bakeshop 1
This course is designed to provide students with an understanding of the principles of Baking and Pastry Making utilizing commercial equipment and techniques. Students will learn about safety and sanitation; the primary function of ingredients; baking formulas; weights and measurements; and proper maintenance, cleaning and storage of equipment. The students will experiment with Cookies, Quick Breads, Yeast Breads, Pies and Pastries, Dessert Sauces. The course is designed to give students exposure to careers within the culinary field. This course is open to students in grades 10-12. This course can be taken concurrently with Exploring Culinary Arts. Prerequisite: “C” or better in Introduction to Culinary Arts, or permission of instructor. (10-12) .5 Unit, 5 Periods (l/2 year)
Bakeshop 2
This course is designed for students interested in careers in the Culinary Industry. The course expands on the skills and techniques learned in Bakeshop I. Advanced topics include Creams and Custards, Meringues, Chocolate Work, Garnishing and Plating, Pastry Techniques, Cakes, Frostings, Icings and Careers in the Baking Industry. In addition, students will prepare a variety of products for the “Red and Gold Café” which is a student operated restaurant and other community functions. Eligible students can receive college-credit for this course as part of our articulation agreement with Lincoln Technical Institute. Students must have maintained a “C” (2.0 GPA) or higher and must have maintained high attendance. This course is open to students in grades 10-12. Exploring Culinary Arts can be taken concurrently with Bakeshop. Prerequisite: “C” or better in Bakeshop 1. (10-12) .5 Unit, 5 Periods (l/2 year)
