Instructor:  Ms. Pat Philbin, 908-284-1444 Ext. 2117

Baking and Pastry 
20 credits                                             
                                                                       

The baking and pastry profession represents a large part of the rapidly growing Hospitality/Food Service industry offering countless opportunities for the trained professional.

Baking & Pastry I:  In this first year course students are guided in building skills toward mastering baking basics, including scaling & measurement, foundation mixing methods, yeast and laminated dough, pies and cookies and basic cake decorating techniques and mediums.  Students rotate through bakery stations each with a central focus to insure and support student learning of essential basics.  In addition to lab basics, students will build upon their leadership and management abilitites, critical thinking and personal accountability for both individual work as well as being a team member, problem solving skills, fiscal responsibility and customer service.

Baking & Pastry II:  Second year students will build upon skills learned in year one to include use of basic pastry and laminated dough in more complex classical and international desserts.  Students will also expand their level of knowledge and skill in the area of yeast dough to include starters as well as ethnic specialities and baking for dietary requirements.  In the academic area, students will be required to complete the ServSafe and HACCP certification courses*, an online resume writing course, and participate, along with the culinary II students, in the  Senior Team Project and in the creation and publication of the annual program cookbook. In addition, students will be required to do industry related reading, public speaking and professional writing.

ALL baking & pastry students will participate in the care and maintenance of the culinary gardens.

This program operates in conjunction with the Culinary Arts program. With the successful completion of Baking & Pastry, students may choose to continue their training at professional culinary schools or colleges, participate in a State Certified Apprenticeship Program or go directly into the work force.

Articulation Agreements: Johnson & Wales University ,Culinary Institute of America, Paul Smith’s College, Arts Institute and Raritan Valley Community College 

 BP syllabus.docx (docx)

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