Professional Baking (PBAK)

ARTISAN BREADS
PBAK 110 9 Credits/Units

22 hours of lecture / 154 hours of lab

Concurrent enrollment in PBAK 111.

Prerequisite: Eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.

EARLY MORNING PRODUCT
PBAK 111 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in PBAK 110.

Prerequisite: Eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.

VIENNOISERIE
PBAK 120 9 Credits/Units

22 hours of lecture / 154 hours of lab

Concurrent enrollment in PBAK 121.

Prerequisite: Eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.

COOKIES, BROWNIES, BARS AND QUICK BREADS
PBAK 121 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in PBAK 120.

Prerequisite: Eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.

BEGINNING CAKE DECORATING
PBAK 125 3 Credits/Units

22 hours of lecture / 22 hours of lab

Prerequisite: Consent of Instructional Unit.

Covers the basics of cake decorating. Includes professionalism in the workplace, bakeshop safety and sanitation, equipment use and safety. Bas tools of cake decorating and their applications, cutting, filling, crumb frosting and final frosting a cake, borders, writings, basic flowers, and color scheme will be covered. Valid Washington State food handlers card.

INTERMEDIATE CAKE DECORATING
PBAK 126 3 Credits/Units

22 hours of lecture / 22 hours of lab

Prerequisite: A grade of "C" or better in PBAK 125.

Continuation of the basics of cake decorating. Covers professionalism in the workplace, bakeshop safety and sanitation, equipment use and safety. The basic tools of cake decorating and their applications, cutting, filling, crumb frosting and final frosting a cake, borders, writings, extended flower working, and color scheme will be covered. Fondant and fondant working tools will be introduced. Valid Washington State food handlers card.

ADVANCED CAKE DECORATING
PBAK 127 3 Credits/Units

22 hours of lecture / 22 hours of lab

Prerequisite: A grade of "C" or better in PBAK 126.

Continuation of the Intermediate Cake Decorating course. Covers professionalism in the workplace, bakeshop safety and sanitation, equipment use and safety. The basic tools of cake decorating and their applications, cutting, filling, crumb frosting and final frosting a cake, borders, writings, basic flowers, and color scheme will be covered. Continued work with fondant and color working. Valid Washington State food handlers card.

CAKES, DESSERTS AND TORTES
PBAK 130 9 Credits/Units

22 hours of lecture / 154 hours of lab

Concurrent enrollment in PBAK 131.

Prerequisite: Eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.

RETAIL OPERATIONS AND BARISTA
PBAK 131 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in PBAK 130.

Prerequisite: Eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.

APPLIED PROFESSIONAL DEVELOPMENT
PBAK 200 9 Credits/Units

11 hours of lecture / 176 hours of lab

Prerequisite: Successful completion of PBAK 110, PBAK 111, PBAK 120, PBAK 121, PBAK 130 and PBAK 131.

Students will spend two weeks in each of four areas; Artisan bread, Vienoisserie, 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. Valid Washington State food handlers card.

PRODUCTION BAKING
PBAK 210 9 Credits/Units

22 hours of lecture / 154 hours of lab

Concurrent enrollment in PBAK 211.

Prerequisite: A grade of "C" or better in PBAK 200 and eligibility for ENGL 098 and MATH 030 or MATH 092.

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, Vienoisserie, 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. Valid Washington State food handlers card.

CHOCOLATE LAB
PBAK 211 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in PBAK 210.

Prerequisite: A grade of "C" or better in PBAK 200 and eligibility for ENGL 098 and MATH 030 or MATH 092.

Students will learn the origin of chocolate as well as the various types, brands, flavor profiles and qualities of chocolate. Practical application will include tempering chocolate, fillings, shelling and bottoming chocolates. Also covered is professionalism in the workplace, safety and sanitation, equipment use and safety, baker's math, weights and measures and note-taking. Valid Washington State food handlers card.

PASTRY CHEF/RESTAURANT BAKING
PBAK 220 9 Credits/Units

22 hours of lecture / 154 hours of lab

Concurrent enrollment in PBAK 221.

Prerequisite: A grade of "C" or better in PBAK 200 and eligible for ENGL 098 and MATH 030 or MATH 092.

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 maintenanceof the station. Must demonstrate ability to plan and execute production for maximum efficiency and accuracy using proper sanitation practices. Valid Washington State food handlers card.

RETAIL/MERCHANDISING, INVENTORY/PURCHASING
PBAK 221 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in PBAK 220.

Prerequisite: A grade of "C" or better in PBAK 200 and eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.

CAPSTONE PROJECT
PBAK 230 6 Credits/Units

11 hours of lecture / 110 hours of lab

Concurrent enrollment in PBAK 231.

Prerequisite: A grade of "C" or bettering PBAK 200 and eligible for ENGL 098 and MATH 030 or MATH 092.

Students will have five weeks to prepare and execute a display covering one of the following areas: Vienoisserie, 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. Valid Washington State food handlers card.

INDUSTRY INTERNSHIP
PBAK 231 4 Credits/Units

132 hours of clinical

Concurrent enrollment in PBAK 230.

Prerequisite: A grade of "C" or better in PBAK 200 and eligible for ENGL 098 and MATH 030 or MATH 092.

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. Valid Washington State food handlers card.