MATC 2025-26 Catalog

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

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 the different options for icings, fillings and sponges. Students learn extensively about buttercream and fondant techniques, including borders, scrolling, and flowers, 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 that 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 identification 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 modified 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 scientific principles and their outcomes. BAKING-125 Credits: 3 Artisan Breads In this class, students will focus on the primary functions of ingredients in baked goods and pastry components with an emphasis on wheat flour, gluten development, eggs, milk products, sugars, chocolate and fruit. 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 topics that work on scientific principles and their outcomes. 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. 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 finished 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 Field Experience in Baking and Pastry Art Students work 192 hours as regular 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 grade of C or higher. BAKING-131 Credits: 2 Baking and Classical Cakes A review of creaming, foaming and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled 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-filled 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.

BARBER – Barber (Department 502) BARBER-316

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 admitted to 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 salon-like environment. Students shampoo, cut, condition, color, roller set, blow dry/iron curl, thermal press, permanent wave, and relax clients’ 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 Intro 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).

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