MATC 2023-24 Catalog

BAKING

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

Students will learn to properly cook, pour, pull, and blow sugar to create artistic showpieces. Design layout, and color issues will also be covered. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-113, BAKING-120, BAKING-125, BAKING-129, BAKING-130, BAKING-131, CULMGT-112, and CULMGT-105. BAKING-129 Credits:2 Healthy and Natural Baking This course studies techniques and diets such as gluten free, reduced sugar, reduced fat, vegetarian and vegan. Students will be able to give a verbal evaluation regarding their fi nished product, by explaining what its components are, how it was prepared, and the motivation behind its construction. Basic nutrition principles are reviewed to help students understand healthy baking. Prerequisite(s): Complete BAKING-101, BAKING-120, BAKING-122, BAKING-125, CULMGT-112, CULART-118, and CULART-100. BAKING-130 Credits:1 employees in baking and pastry arts. The goal of Field Experience is to give students the opportunity to apply, on the job, the skills learned in the classroom and lab and obtain a broad overview of an entire facility. Prerequisite(s): Complete INTRN-796 with minimum grade of C. BAKING-131 Credits:2 Baking and Classical Cakes A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex un fi lled cakes, fi lled cakes and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gateaux, St. Honore, Doosh Torte, Linzer Torte, and Sacher Torte) glazed, iced, molded andcream fi lled cakes; tortes; and bombes. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-120, BAKING-122, BAKING-125, BAKING-130, CULMGT-112, CULART-100 and CULART-118. BAKING-135 Credits:3 Baking for Culinarians This course is an overview of baking and pastry for culinary students. Students become familiar with baking ingredients, their properties, and the way in which to scale and measure them. Producing everything from breads and rolls to cakes and pastries, students gain an appreciation for the contributions made by bakers and pastry chefs in food service settings. Fundamental culinary principles covered include teamwork, professionalism, timing and organization, and safety and sanitation. Prerequisite(s): Complete CULMGT-112. Field Experience in Baking & Pastry Art Students work 216 hours as regular

management with a primary emphasis on insurance, are discussed in an applied approach.

thedi ff erent options for icings, fi llings, and sponges. Students learn extensively about butter cream and fondant techniques including borders, scrolling, and fl owers and how to properly ice and stack cakes with the proper support. Students will also learn how to interact with a client by completing a mock presentation which demonstrates the planning process of an event theme and writing a contract. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-120, BAKING-122, BAKING-125, BAKING-129, BAKING-130, CULMGT-112, CULART-118, and CULART-100. BAKING-120 Credits:3 Basic Baking Techniques This course introduces students to the fundamental concepts, skills and techniques of basic baking including cookies and bars, pies, doughnuts, quick breads, and yeast dough production. Study of ingredient functions, production identi fi cation, and weights. Prerequisite(s): Completion of or currently enrolled in CULMGT-112 and BAKING-122. BAKING-122 Credits:3 Baking Principles/Ingredient Functions In this class, instructors will focus on the primary functions of ingredients in baked goods, with an emphasis on yeast raised dough, sponge dough, straight dough, and modi fi ed straight dough methods. Students are exposed to chemical, physical, and biological leavening principles, as well as the understanding of the characteristics and functions of baking ingredients. Students will study formulas that work on scienti fi c principles and their outcomes. BAKING-125 Credits:3 Artisan Breads In this course, you will discover the fi ne science of bread. You will explore and learn about the reaction of yeast, air and liquid combining to become a living substance. You will be introduced to the characteristics and functions of fl our, investigate the e ff ectsof fl our on fl avor, texture and the structures of well-known, classical and artisan breads. These include baguettes, sourdoughs, wheat epi, pumpernickel, focacia, rye and ciabatta. Prerequisite(s): Complete BAKING-120, BAKING-122, CULMGT-112, CULART-100 and CULART-118. BAKING-127 Credits:3 Chocolate, Confections, and Sugar Work This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, gianduja sugar centers, and jellies. Students learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. The class includes an introduction to the art of sugar work.

BAKING – Baking (Department 314) BAKING-101

Credits:3

Specialty Baking and Pastry Techniques 1 This course involves learning techniques such as the preparation of various tart doughs, laminated doughs, pate a choux, sponges, custards, ganache, meringues and holiday specialties. Students use these skills to prepare plated desserts with appropriate garnishes and sauces. Proper use and care of equipment together with sanitation are emphasized. Prerequisite(s): Complete BAKING-120, BAKING-122, CULART-118, CULMGT-112 and CULART-100. BAKING-107 Credits:5 Cafe Operations The Cafe Operations course is designed for students to learn techniques for the operation of a modern cafe/bistro in a hands-on working environment. Training will include the areas of barista, preparation of breakfast pastries, preparation of soups and stocks, front-of-the-house, operation of point-of sale software system, cashier, and customer service. Emphasis will be on the complete operation of a business. Prerequisite(s): Complete BAKING-108, BAKING-113, BAKING-131, CULART-109, CULART-116, CULART-122 and CULMGT-105. BAKING-108 Credits:2 Hotel and Restaurant Dessert Production This course covers the preparation and service of hot and cold desserts with focus on individual desserts, a la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glazes, individual plated desserts, and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu. Prerequisite(s): Complete BAKING-101, BAKING-120, BAKING-122, BAKING-125, BAKING-129, BAKING-130, BAKING-131, CULMGT-105, CULMGT-112, CULART-118 and CULART-100. BAKING-113 Credits:3 Cake Decorating, Icing and Fondant This course is designed to give students an introduction to the fundamental components of cake construction, and covers basic and advanced decorating techniques that are relevant to the current industry trends. The students gain experience working with a variety of decorating mediums and learn

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