HOSP 285 - Baking and Pastry Final Project

Institution:

Columbus State Community College

Subject:

Description:

Capstone course in Baking and Pastry Arts required for students registered in the two-year Restaurant and Foodservice Management: Baking and Pastry Arts Track program. Practice preparation of baking and pastry arts skills learned in previous courses, and guided practice of selected baking and pastry arts skills. Review skills with practical application and presentation of Bakeshop or Pastry Kitchens in preparation of pies, cookies, cakes, breads, rolls, desserts or other baked goods. Demonstration of learned professional skills with completion of special project. Culminating evaluation of baking and pastry skills based on standards established by the American Culinary Federation and current industry standards. Completion of ACF Certification examinations, both written and practical, for Certified Pastry Culinarian (CPC). Analysis and documentation of completion of all required training, knowledge and competencies objectives.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cscc.edu/

Phone Number:

(614) 287-5353

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.