Degree candidates in the Baking and Pastry Arts curriculum are required to complete three-hundred hours of on-the-job experience for which they are paid by their respective employers. The students are required to work in some type of approved food service operation (bakery, restaurant, hotel, inn, or country club) and must be engaged in food preparation tasks that enable them to utilize the skills learned as students in the Baking and Pastry Arts program.
(students must have completed the prerequisites listed below or have permission of the instructor to register)
Culinary Foundations provides students with the essential knowledge of kitchen equipment, knife skills, and basic principles of food preparation. Students prepare various meats, vegetables, and starches, which will form the basis for all future culinary and baking production lab courses. Students must demonstrate proficiency in each of the twofocus areas to successfully complete this course.
Food Preparation Techniques provides students with the essential knowledge of Garde manger and advanced principles of food preparation. Students also demonstrate Breakfast cooking techniques, as well as the artistic presentation of hot and cold foods. Students must demonstrate proficiency in each of the two focus areas to successfully complete this course.