1. A Baker typically performs the following
•Check baking production schedules on a daily basis.
•Weigh, measure, and mix ingredients (following recipes) to make
dough, batter, fillings, and icings.
•Work with large mixing/blending machine bowls to combine products.
•Knead, roll, interweave, twist, cut, and form prepared dough into
various shapes for cookies, tarts, pie crusts, etc.
•Pare, cut, and prepare fruits for pastry or pie fillings.
•Determine and use a wide variety of sheets, pans, and molds.
•Set oven temperatures and baking times, and monitor products while
they bake.
•Prepare and apply icings, glazes, and a wide variety of toppings to
finished baked products.
•Decorate fancy pastries and special cakes (done by some Bakers).
•Check equipment to conform to safety and health rules and regulations.
2. Program 1 Program 2
Bread & Pastry Cookies
8 Weeks 4 Weeks
This course is designed to introduce Throughout this course, students will
students to skills and techniques re- gain understanding of ingredient func-
quired in the production of yeast tionality specific to pastry as we cover
breads, short pastry dough’s, cus- multiple mixing methods for basic
tards, pate à choux and cake batters. cookies, quick breads and cakes this
Upon successful completion of this week. Products include various classic
course, students will be able to American cookies, Rocher meringues,
demonstrate 1) Making a baguette; brownies, biscotti, tuiles, cream
2) Production of baked, steamed and scones, butter scones, madeleines, fi-
cooked custards; 3) Making pate nanciers, muffins, coffeecake and
brisee, sucree, sable and American pound cake.
Pie Dough; 4) Production and appli-
cation of sweet and savory pate a
choux.
Morning Class :10:00am—1:00pm Morning Class :10:00am—1:00pm
Morning Class :10:00am—4:30pm Morning Class :10:00am—4:30pm
Night Class : 6:00pm—9:00pm Night Class : 6:00pm—9:00pm
3. Program 3 Program 4
Desserts Cake Baking & Decoration
4 Weeks 12 Weeks
The focus of this course is on traditional The focus of this course is on cake bases,
creams, fillings and cake assembly including
and contemporary plated desserts,
basic decorative piping skills. Mixing methods
learning the technical aspects of ice will include creaming, high-ratio, and multiple
cream, gelato and sorbet. Students will egg foam (sponge) methods. Cake bases in-
clude angel food, chiffon, chocolate buttermilk,
work with baked custards, sauces, frozen
Sacher cake, génoise, biscuit Viennois and
items, tuile and sugar garnishes, dacquoise. Creams and fillings will include
poached and roasted fruit, foams and French, Italian and Swiss buttercream, lemon
curd, chantilly, crème mousseline, cream
cakes. Students will also practice plating cheese icing and ganache. Split, fill, mask and
and discuss conceptualizing desserts, ice cakes including Black Forest, Le Fraisier,
Opera, Lemon Raspberry and Chocolate Hazel-
including balancing temperature, tex- nut. Students will learn the skills of building
ture, visual appeal and designing a sea- upon cake assembly and decorating skills with
sonal and practical dessert menu. a focus on designing and creating a tiered wed-
ding cake. Students will work with rolled fon-
dant, gum paste, pastillage and royal icing to
decorate their cakes. We will also begin build-
ing up components needed to produce mousse
cakes, including gelée inserts, glazes, cake and
Morning Class :10:00am—1:00pm Morning Class :10:00am—1:00pm
Morning Class :10:00am—4:30pm Morning Class :10:00am—4:30pm
Night Class : 6:00pm—9:00pm Night Class : 6:00pm—9:00pm
