BAKING AND PASTRY SCHOOLS
COURSES OVERVIEWFor those of you who are passionate about baking and the art of “pastelería”, such as cake decoration, artisan breads, chocolate sculptures or pulled sugar, FTC’s baking and pastry school program teaches the basics needed to work in a professional bakery environment. Florida Technical College’s proximity to the highly touristic area of Orlando / Kissimmee allows our students to work in hotels, resorts, timeshares, restaurants, theme parks and cruises, or even open their own businesses.www.ftccollege.edu/disclosures.html
COURSES DESCRIPTIONStart our Baking and Pastry School Programs today and earn your certificate in just 13 months !
Success StrategiesThis course provides success strategies and support services to entry level students. The strategies and support services are threaded through three critical areas that enhance student success: academic skills, personal life management, and educational navigation
Food and Beverage Cost ControlThe course addresses the importance of basic math in order to obtain the valuable information necessary to keep costs accurate and control them effectively. Students will understand how to cost and standardize recipes with focus on product yield for accurate purchasing. It also includes the establishment of standard operating procedures and the application of systems to keep food and beverage costs, labor costs, and operational costs to acceptable levels. Prerequisite: “Cuisine and Culture” and “Nutrition and Sanitation”courses
Cuisine and CultureIn this course the students are provided with an introduction to the food service industry that relates to gastronomic history, basic industry terminology, and the role the modern chef plays in the community, as well as his/her expected duties and responsibilities. It includes the equipment and utensils used in food service operations, identification of basic ingredients and their applications.
Nutrition and SanitationThe student will learn the basic principles of nutrition with emphasis in proper nutrition with the purpose of using them in the preparation of foods. The student will also develop an understanding of the basic principles of sanitation, safe food handling, and work safety and how to apply them in foodservice operations.
Basic Culinary techniquesThis course will expose the student to the kitchen environment and the basic skills and knowledge required to further succeed in the industry. They will learn basic knife cuts performed to industry standards as well as preparation of stocks and mother sauces. Basic cooking methods are practiced with numerous ingredients to show the different applications and purposes of each method in relation to the ingredients used. Prerequisite:”Cuisine and Culture” and “Nutrition and Sanitation”courses
Introduction to BakingIn this course covers basic principles of baking. Students are introduced to occupational and industry terminology, product and ingredient identification, baking equipment and utensils, elaboration processes, and the production of breads, quick breads, cookies, pies and tarts. Emphasis is placed on the application of safety measures and hygiene during the production process. Prerequisite:”Cuisine and Culture” and “Nutrition and Sanitation”courses
Facility and Menu PlanningThis course provides the student comprehensive information on key aspects of menu planning and development. It covers topics such as menu trends, the market, nutrition, yield test, recipe costing, interpreting sales history, menu writing and menu merchandising. Also included are resources for effective planning, concept development, design mechanics, market trends, topical research, and information analysis. Prerequisite:”Food and Beverage Cost Control”courses
Advanced Baking, Pasteles,and PanesDuring this course the students acquire the necessary skills to prepare different-sized and textured breads. The main focus will be to prepare lean doughs, enriched yeast doughs, laminated doughs and other artisan breads. In addition students will prepare ice cream and frozen desserts as well as healthy dessert alternatives. Prerequisite:”Introduction to Baking”courses
Pastry LabIn this course the students will acquire skills to become fully qualified to be able to prepare all types of creams, custards and mousses for use as toppings for cakes, pies, French, German and Italian tarts among others, served in hotels, restaurants, and bake shops. They will also prepare fillings such as Pastry Cream, Bavarian Cream, various Mousse and Glace in order to create, assemble and decorate various pastry products and its components with a variety of sauces and garnishes to present the desired final product. Prerequisite:”Chocolate and Candy Making courses” courses
Cake and tart DecorationIn this course the students will create different decorations of cakes with products such as buttercream, fondant and gum paste. The students will work with the assembly of a traditional single-level cake and continue to multilevel cakes and the techniques required for their production. The student completes the course requirements with the elaboration of a special occasion cake that will require the application of multiple techniques acquired on this and on previous courses.
Celebrity Chef EntrepreneurThis course is designed to provide the student knowledge on general management, supervision, leadership, and human resources management. Topics include the traditional management functions, leadership theories,supervisory management, effective communication, motivation, team building, conflict resolution, and delegation. The course also involves the student in the areas of writing job descriptions, selecting and recruiting staff, orientation and training of employees, work evaluations and disciplining employees. The approach this course brings will help the student better understand the role and responsibility of a supervisor and how toperform more efficiently and effectively. Prerequisite:”Food and Beverage Cost Control and “Facility and Menu Planning” courses
Chocolate and Candy MakingIn this course the student acquires various methods and techniques on how to work and create a variety of products with chocolate. The student will also learn and work on the elaboration of different candies using chocolate and sugar as the main ingredients and the techniques of concocting these comfitures. The students will create sculptures and centerpieces in chocolate and sugar, using pastille, laminate paste, covert and the method of “pulled sugar”.
ExternshipThe student has the opportunity to integrate all the knowledge and skills acquired in the course in real work setting like hotels, restaurants, bakery shop that serve as practicum centers. In this way, the student will prepare and serve bread and different pastries under actual field working conditions. Prerequisite: All Previous Program Courses
Some of the skills you will acquire during your training include:
- Developing basic culinary techniques
- Creating specialty breads, desserts, pastries, and patisserie
- The Arts of the Chocolate Sculpture and Pulled Sugar
- Developing a detailed-oriented mind and the art of decoration
- Learn and prepare international recipes
- Take hygiene classes with world renowned ServSafe certification
- Gain important asset management skills to manage food service businesses, such as: cost control, menu creation, facilities management and “celebrity chef” entrepreneur mindset.
- Put into practice the knowledge learned in our very own restaurant “Zazon Café”, open to the public!
- Intern in one of the practice places the career service department will help you secure