Baking and Pastelería

Diploma
Residential
English

Program Description

The Baking and Pastelería Diploma Program offers the student the theoretical and practical knowledge required in the industry. Students learn to prepare and create a variety of stand-alone desserts, bread-based products, and common or special baking recipes, pastries, and sweets.

Possible Employment Opportunities *

  • Bakers
  • Baked goods production prep technician
  • Bread Maker
  • Production Technician
  • Pastry Maker
  • Food Catering Service
  • Bakery owner and operator

Credential Earned

Baking and Pastelería Diploma

Related Certifications

  • ServSafe® Food Manager

Duration of the Program

13 Months | 65 Quarter Credits
Total Contact Hours: 919
Lecture Hours: 452
Lab Hours: 272
Externship Hours: 195

Core Courses

Food and Beverage Cost Control

The 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 a 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.

Cuisine and Culture

In this course, students are provided with an introduction to the foodservice 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 foodservice operations, and identification of basic ingredients and their applications.

Nutrition and Sanitation

The student will learn the basic principles of nutrition with an emphasis on 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.

Pastry

In this course, 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, and French, German, and Italian tarts served in hotels, restaurants, and bake shops. They will also prepare fillings such as pastry cream, Bavarian cream, various mousse and glacé in order to create, assemble, and decorate various pastry products and their components with a variety of sauces and garnishes to present the desired final product.

Advanced Baking, Pasteles, and Panes

During 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.

Cake and Tart Decoration

In this course, 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 multi-level cakes and the techniques required for their production. They complete the course requirements with the elaboration of a special occasion cake that will require the application of multiple techniques acquired in this and in previous courses.

Celebrity Chef Entrepreneur

This course is designed to provide students with knowledge of general management, supervision, leadership, and human resources management. Topics include traditional management functions, leadership theories, supervisory management, effective communication, motivation, team building, conflict resolution, and delegation. The course also involves students 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 students better understand the role and responsibility of a supervisor and how to perform more efficiently and effectively.

Chocolate and Candy Making

In this course, students acquire various methods and techniques on how to work with and create a variety of products with chocolate. They 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 confitures. They will create sculptures and centerpieces in chocolate and sugar, using pastille, laminate paste, covert, and the method of “pulled sugar”.

Externship (195 hours)

Students have the opportunity to integrate all the knowledge and skills acquired in the course in real work settings like hotels, restaurants, and bakery shops that serve as practicum centers. In this way, they will prepare and serve bread and different pastries under actual field working conditions.

Related Programs

Campuses Available

Admission Requirements

High school diploma or a recognized equivalent.

Possible Employment Opportunities *

  • Bakers
  • Bakery Clerk
  • Bread Makers
  • Production Technicians
  • Pastry Makers or other related position in Culinary
  • Hospitality
  • Catering Food service
  • Manage or operate their own baking service

* These examples are intended to serve only as a general guide of possible employment opportunities. There are many factors that determine the job an individual may obtain and Florida Technical College cannot guarantee its graduates any particular job. Some positions may require a license or other certifications. We encourage you to research the requirements for the particular position you desire.

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