Advanced Baking

Advanced Baking

Issued by Mohawk Valley Community College

This Micro-Credential will provide a mid-program milestone for our Pastry arts students as well as a credential for workforce development based on meetings with area employers looking for a specific skill set for their operations This is the second of two micro credentials in baking

Skills

Earning Criteria

  • FS225 Advanced Bread Baking: 3Credits This course provides practical experience in the science of advanced bread baking. Use of different flours, ingredients, and dough processing using technical evaluation of the results is emphasized. Traditional approaches from around the world including artisan, whole grain, rye, sourdough, and laminated breads, as well as American and European baking practices are included. Proper uniform is required. Prerequisite:FS121Baking 1 and FS150Safety & Sanitation.
  • FS245 Pastry Techniques & Practices: 4 Credits This course covers commonly used pastry techniques and practices from the hotel and restaurant industries. Topics include spun sugar, chocolate tempering, mousse and Bavarian cream, petit foursec, pastilage, French pastry makeup, meringues and macaroons, ornamental sugar, and display work. Emphasis is placed on the development of merchandising practices. Proper uniform is required Prerequisite: FS121 Baking I.