Professional Baking (PBAK)

Artisan Breads
PBAK 110 9 Credits/Units

2.0 hours of lecture / 14.0 hours of lab

Prerequisite: CAP 42 (grade of "C" or higher) or placement into Math level 10, eligibility for ENGL 99, and concurrent enrollment in PBAK 110 and PBAK 111.

Begins with straight doughs and progresses through overnight fermentation, enrichment, pre-ferments, sourdoughs, rye breads, history of bread-making, professionalism in the workplace, safety and sanitation, equipment use and safety, baker's math, weights and measures and note-taking. [GE]

Early Morning Product
PBAK 111 5 Credits/Units

2.0 hours of lecture / 6.0 hours of lab

Prerequisite: CAP 42 (grade of "C" or higher) or placement into Math level 10, eligibility for ENGL 99, and concurrent enrollment in PBAK 110 and PBAK 111.

Covers early morning product and their methods; scones, biscuits and muffins. Includes many specialty and seasonal product such as cake donuts, yeast-raised donuts, fruit pies and cream pies. Covers professionalism in the workplace, bakeshop safety and sanitation, equipment use and safety, baker's math, weights and measures. Students are required to take thorough notes on all lectures, demos and processes. [GE]

Viennoiserie
PBAK 120 9 Credits/Units

2.0 hours of lecture / 14.0 hours of lab

Prerequisite: CAP 42 (grade of "C" or higher) or placement into Math level 10, eligibility for ENGL 99, and concurrent enrollment in PBAK 120 and PBAK 121.

Covers laminated doughs, brioche and sweet doughs. Students will learn various pre-ferments, mixing, fermentation, laminating techniques, make-up of product, proofing and baking. Also covered is professionalism in the workplace, safety and sanitation, equipment use and safety, baker's math, weights and measures and note-taking. [GE]

Cookies, Brownies, Bars and Quick Breads
PBAK 121 5 Credits/Units

2.0 hours of lecture / 6.0 hours of lab

Prerequisite: CAP 42 (grade of "C" or higher) or placement into Math level 10, eligibility for ENGL 99, and concurrent enrollment in PBAK 120 and PBAK 121.

Covers production of a variety of cookies by method such as bar, rolled, cut, scooped, refrigerator and decorated. Also covered are brownies, layered bars, cheesecake bars and quick breads. Also covers professionalism in the workplace, safety and sanitation, equipment use and safety, baker's math, weights and measures and note-taking. [GE]

Cakes, Desserts and Tortes
PBAK 130 9 Credits/Units

2.0 hours of lecture / 14.0 hours of lab

Prerequisite: CAP 42 (grade of "C" or higher) or placement into Math level 10, eligibility for ENGL 99, and concurrent enrollment in PBAK 130 and PBAK 131.

Covers the mixing methods of various types of cakes and tortes. Includes tart crusts, creams, custards, mousses, butter creams and fillings. Students will learn to assemble a variety of classic cakes, tortes and desserts as well as more modern cakes, from start to finish. Also covered is professionalism in the workplace, safety and sanitation, equipment use and safety, baker's math, weights and measures and note-taking. [GE]

Retail Operations and Barista
PBAK 131 5 Credits/Units

2.0 hours of lecture / 6.0 hours of lab

Prerequisite: CAP 42 (grade of "C" or higher) or placement into Math level 10, eligibility for ENGL 99, and concurrent enrollment in PBAK 130 and PBAK 131.

Students will learn how to set up the retail area for daily operation, how to make a variety of specialty coffees, cold drinks, Italian sodas and featured drinks. Marketing for effective sales, efficient and friendly customer service and the proper operation of POS system will also be discussed. [GE]

Applied Professional Development
PBAK 200 9 Credits/Units

1.0 hours of lecture / 16.0 hours of lab

Prerequisite: PBAK 110, PBAK 111, PBAK 120, PBAK 121, PBAK 130 and PBAK 131 (grades of "C" or higher).

Students will spend two weeks in each of four areas; Artisan bread, Viennoiserie, cakes and tortes, early morning/store/retail. Utilizing acquired skills and knowledge, they will be responsible for production of all product for the retail store. They will create and follow a production schedule, inventory and store product, do mise en place for the next day and clean the station at the end of each day. [GE]

Production Baking
PBAK 210 9 Credits/Units

2.0 hours of lecture / 14.0 hours of lab

Prerequisite: PBAK 200 (grade of "C" or higher) and concurrent enrollment in PBAK 225.

Utilizing acquired skills, students will operate and manage their own production bakery. They will produce product needed for sale in the retail store from the following areas; breakfast items, Viennoiserie, artisan bread, bars, cookies, cakes and dessert items. They will be responsible for planning a daily production schedule, inventory, purchase of necessary ingredients, costing and maintaining daily operation of their station. [GE]

Pastry Chef/Restaurant Baking
PBAK 220 9 Credits/Units

2.0 hours of lecture / 14.0 hours of lab

Prerequisite: PBAK 200 (grade of "C" or higher), and concurrent enrollment in PBAK 220 and PBAK 221

Students will be responsible for meeting with the chef of the CTO station to determine the baking/dessert needs for the restaurant each day. They will design and create a dessert menu for the restaurant and upon approval and will make desserts for the daily lunch service. Students will provide a variety of breads/rolls for lunch service and will be required to generate a production schedule that includes daily mise en place, purchasing of required ingredients, inventory and maintenance of the station. Must demonstrate ability to plan and execute production for maximum efficiency and accuracy using proper sanitation practices. [GE]

Retail/Merchandising, Inventory/Purchasing
PBAK 221 5 Credits/Units

2.0 hours of lecture / 6.0 hours of lab

Prerequisite: PBAK 200 (grade of "C" or higher), and concurrent enrollment in PBAK 220 and PBAK 221

Students will learn how to set up the retail area for daily operation, how to make a variety of specialty coffees, cold drinks, Italian sodas and featured drinks. They will learn marketing for effective sales, efficient and friendly customer service. Students will learn proper operation of POS system as well as professionalism in the workplace, safety and sanitation, equipment use and safety. [GE]

Cake Decorating
PBAK 225 5 Credits/Units

2.0 hours of lecture / 6.0 hours of lab

Prerequisite: PBAK 200 (grade of "C" or higher)

Beginning with the basics of cake decoration with progression to fondant and wedding cakes. Flower work, fondant and fondant working tools will be introduced. Additional topics: Customer service; cake planning; order taking; professionalism in the workplace; bakeshop safety and sanitation; equipment use and safety. Cannot receive credit for both PBAK 211 and PBAK 225.

Capstone Project
PBAK 230 6 Credits/Units

1.0 hours of lecture / 10.0 hours of lab

Prerequisite: PBAK 200 (grade of "C" or higher), and concurrent enrollment in PBAK 230 and PBAK 231

Students will have five weeks to prepare and execute a display covering one of the following areas: Viennoiserie, Artisan breads, Viennese table, Plated Desserts or Dessert Bar. Each student will receive a complete list of requirements at the beginning of the class. The project will be presented to the faculty for judging. Instruction also covers career development. [GE]

Industry Internship
PBAK 231 4 Credits/Units

12.0 hours of clinical

Prerequisite: PBAK 200 (grade of "C" or higher), and concurrent enrollment in PBAK 230 and PBAK 231

Students will complete a five week externship at an approved bakeshop. Prior to starting the externship, students will generate a list of learning objectives for the externship. Students are required to keep a daily journal of their experience. All paperwork must be turned in upon completion of the externship. [GE]

Selected Topics
PBAK 280 1-5 Credits/Units

5.0 hours of lecture

Selected topics in Professional Baking. Topics vary and course theme and content change to reflect new topics. Because the course varies in content, it is repeatable for credit. Individual topics are listed in the term class schedules.

Selected Topics - Lab
PBAK 281 1-5 Credits/Units

10.0 hours of lab

Special Projects
PBAK 290 1-6 Credits/Units

6.0 hours of lecture

Opportunity to plan, organize and complete special projects approved by the department. [GE]