MATC 2024-25 Catalog

BAKING – BAS

professionalism, timing and organization, and safety and sanitation. Prerequisite(s): Complete CULMGT-112. BARBER – Barber/ Barbering (Department 502) BARBER-318 Credits: 1 Advanced Barber Theory This course presents the theory related to practical subjects: men’s hair replacement methods and hair goods, electricity and light therapy. Students participate in small and large group activities, in class, and internet assignments. Prerequisite(s): Must be enrolled in the Barber program (31-502-5). BARBER-322 Credits: 1 Intermediate Barber Guest Services This course offers opportunities for professional practice of developing skills in a salonlike environment. Students shampoo, cut, condition, color, roller set, blow dry/iron curl, thermal press, permanent wave, and relax client’s hair under the direction of the classroom instructor. Students gain receptionist skills. Sanitation and safety are stressed. Prerequisite(s): Must be admitted to the Barber program (31-502-5). BARBER-336 Credits: 1 Introduction to Barber Theory Presents the theory in sterilization, sanitation, disinfection, laws and rules, and professional ethics as it relates to the barber profession. Students admitted in individual, group and online activities. Prerequisite(s): Must be admitted to the Barber program (31-502-5). BARBER-337 Credits: 2 Introduction to Barber Haircutting Introduces basic fundamentals and related theory of core barber haircutting skills, including the proper use and care of cutting equipment. Students practice on mannequins and models. Prerequisite(s): Must be admitted to the Barber program (31-502-5). BARBER-338 Credits: 1 Barber Chemical Relaxing Presents techniques for relaxing and texturizing naturally curly hair. Retouch, virgin, and freehand applications are stressed. Students practice on mannequins and available models. Prerequisite(s): Must be admitted to the Barber program (31-502-5). BARBER-341 Credits: 2 Shaving/Facials Introduces the theory and practical skills of male facials and shaving with a straight-edge razor. Proper technique and safety are stressed. Students practice on mannequins, classmates, and available models. Prerequisite(s): Must be admitted to the Barber program (31-502-5). BARBER-344 Credits: 1 Intermediate Barber Theory Presents theory related to wet and thermal styling, permanent waving, relaxing and tinting.

Client consultation is also covered. Students participate in individual, group and online activities. Prerequisite(s): Must be admitted to the Barber program (31-502-5). BARBER-345 Credits: 2 Intermediate Barber Haircut Students enhance skills learned in BARBER-337. Beard trimming and razor haircutting is introduced, and speed and ef fi ciency are encouraged. Students practice on mannequins and available models. Prerequisite(s): Must be admitted to the Barber program (31-502-5). Complete BARCOS-300 and BARCOS-336. BARBER-346 Credits: 1 Barber Permanent Waving Introduces wrapping and application procedures for the permanent wave service. Students practice sectioning and winding permanent rods on mannequins. Prerequisite(s): Must be admitted to the Barber program (31-502-5). Complete BARCOS-300 and BARCOS-336. BARBER-347 Credits: 1 Introduction to Barber Hairstyling Presents various techniques for basic thermal styling using the blow dryer, curling iron and fl at iron. Proper parting and sectioning are stressed. Students practice on mannequins and available models. Prerequisite(s): Must be admitted to the Barber program (31-502-5). BARBER-348 Credits: 2 Introduction to Barber Guest Services Introduces students to the barbering/stylist environment. Students practice barbering skills under the guidance of a licensed instructor. Receptionist duties, people skills, and professionalism are also studied. Prerequisite(s): Must be admitted to the Barber program (31 502-5). Complete BARCOS-300, BARBER-336, BARBER-347, BARCOS-341, and BARBER-337. BARBER-349 Credits: 1 Advanced Barber Haircutting Students hone skills previously learned in barber haircut courses. Clipper designs, afros, fauxhawks, and current trends are also covered. Students practice on mannequins, classmates, and available models. Prerequisite(s): Must be admitted to the Barber program (31-502-5). Complete BARBER-348 and BARBER-345. BARBER-350 Credits: 2 Barber Chemical Services 3 Introduces various application procedures for oxidative and non-oxidative tints. Highlighting and bleaching techniques are also covered. Students practice on mannequins and available models. Prerequisite(s): Must be admitted to the Barber program (31-502-5). Complete BARCOS-300, BARBER-336, BARBER-338, BARBER-346 and BARBER-344. BARBER-351 Credits: 1 Advanced Barber Hairstyle Students enhance skills learned in Barber Hairstyling 1. Wet styling techniques are also introduced. Students practice roller sets,

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. 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, 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 Field Experience in Baking and Pastry Art Students work 192 hours as regular employees in baking and pastry arts. The goal of fi eld 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 and cream 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,

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