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Certificate of Training (offered by Hospitality Department)
This
is a short course of study designed to prepare workers for entry
level positions in
bakeries, hotels, institutions or restaurants.
Completion of these courses partially fulfills the
requirements for the Certificate of Achievement and Associate in
Science in Restaurant Management.
Learning
Outcomes: Upon successful completion of
this program, students will be able to:
·
Measure,
mix and bake according to formulas
·
Safely use,
care for, and clean a variety of baking tools and equipment
·
Be
proficient in piping and rolling pin skills
·
Understand
ingredient ratios and relationships
·
Prepare
baked goods and dessert items that are marketable to the public
·
Work as
part of a team
·
Follow
sanitation procedures and personal hygiene requirements
Required courses:
UNITS
HRS
HOSP 66
Practices in Hospitality
1
16
HOSP
77
Bakeshop: Yeasted and Non-Yeasted Breads
.5
16
HOSP
78
Bakeshop: Basic
Baking Techniques
.5
16
HOSP
81
Bakeshop: Pies
and Tarts
.5
16
HOSP
82
Bakeshop: Cakes,
Tortes, Decorating Techniques
.5
16
HOSP
83
Bakeshop: French
Pastries and Restaurant Style Desserts .5 16
HOSP 84
Introduction to Chocolate
.5
16
HOSP 180
Food Safety Certification
.5
8
COOP
91.21
Cooperative Work Experience 1
75
(student will be placed in a job situation for experience)
TOTAL UNITS
5.5
TOTAL
HOURS
195
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