Program Code: BPABFC20
Examine and practice the principles of FATTOM (Food, acidity, time, temperature, oxygen and moisture). Students will learn about different facilities and equipment, understand food processing, distribution environments and formal sanitation and food safety programs.
This course prepares students for entry into the pastry courses. During this course the student will learn the trade terminology, an overview of the hospitality industry with special emphasis on pastry production, job opportunities, professional organizations, and selection and use of the tools of the trade. Orientation about the program and facility, metric and US measurement conversions and calculations will be covered. Demonstration of mixing skills will be observed.
The student will be introduced to the basic mixing methods of yeast doughs, the preparation of enrobed doughs, and shaping of a variety of rolls, basic and specialty breads, breakfast and savory items. During this course, the student will gain an understanding of ingredients and their uses, correct scaling, baking and finishing methods, and practice safety & sanitation procedures.
The student will be introduced to basic mixing methods for making cookies. The student will prepare assorted cookie doughs using the one stage creaming and sponge methods and prepare basic types of cookies and their assorted finishes. During this course, the student will gain an understanding of ingredients and their uses, correct scaling, baking and finishing methods. Selection, care and handling of equipment will be emphasized.
The student will be introduced to the following mixing methods: two stages, flour batter, sponge, high ration, chiffon, angel food and modified sponge methods. The student will prepare assorted breakfast items, fill, mask, pour and finish basic cakes and roulades. During this course, the student will gain an understanding of ingredients and their uses, correct scaling and baking methods.