College: Vocational School

This specialty offers an immersive experience in the art and science of baking and pastry making. Students learn the basics of baking, cake decorating, artisanal bread making, and confectioneries, alongside the business aspects of managing a bakery or pastry shop. The program emphasizes creativity, precision, and innovation in producing baked goods and confections that meet industry standards. Graduates are prepared for careers as pastry chefs, bakers, or entrepreneurs in hotels, restaurants, bakeries, and catering companies.

Learning Objectives:

• Understand the basics of baking science, including ingredients, techniques, and processes.
• Develop skills in creating a variety of baked goods, including bread, cakes, and pastries.
• Learn cake decorating techniques, sugar arts, and chocolate work.
• Explore menu design principles, cost management, and bakery operations.
• Understand the importance of food safety and hygiene in bakery production.
• Analyze trends in the pastry and bakery industry, including healthy and sustainable baking.
• Develop creativity, attention to detail, and teamwork in pastry and bakery production.

Main Curriculum:

1. Introduction to Pastry and Baking Arts
   • Overview of the history and evolution of baking and pastry arts.
   • Introduction to baking equipment, tools, and ingredients.
2. Baking Science and Fundamentals
   • Study of the properties of flour, sugar, eggs, and leavening agents.
   • Techniques to understand fermentation, mixing, and baking processes.
3. Artisanal Bread Making
   • Basics of bread production, including fermented bread, multigrain, and fortified bread.
   • Techniques for shaping, proofing, and baking high-quality artisan bread loaves.
4. Pastries and Confectioneries
   • Techniques in making pastries, tarts, puff pastries, and laminated doughs.
   • Explore plated desserts, mousses, and custards.
5. Cake Baking and Decorating
   • Basics of sponge cakes, layered cakes, and specialty cakes.
   • Decorating techniques using sugar, fondant, piping, and decorative elements.
6. Chocolate and Sugar Work
   • Study of tempering chocolate and making chocolate confections and sculptures.
   • Techniques in pulling and blowing sugar and creating sugar art pieces.
7. Food Safety and Hygiene in Baking
   • Principles of maintaining cleanliness, avoiding contamination, and adhering to food safety standards.
   • Techniques in implementing HACCP (Hazard Analysis and Critical Control Points) in bakery production.
8. Bakery Business and Projects
   • Basics of menu planning, inventory management, and cost control.
   • Marketing techniques and running a successful bakery or pastry shop.
9. Trends in Pastry and Baking Arts
   • Exploring trends such as gluten-free, vegan, and other dietary baking trends.
   • Techniques for creating sustainable and healthy baked goods.
10. Capstone Project in Pastry and Baking Arts
    • Real-world project to conceptualize, design, and implement a unique pastry or bakery menu.
    • Techniques for presenting a high-quality final product and display.

Assessment Methods:

• Practical baking and pastry assignments.
• Practical exams in bread making, cake decorating, and confectionery creation.
• Group projects in menu planning and bakery management.
• Participation in internships or practical training in bakeries, hotels, or restaurants.

Recommended Textbooks:

• "The Professional Pastry Chef" by Bo Friberg.
• "Bread: A Baker’s Book of Techniques and Recipes" by Jeffrey Hamelman.
• "Pastry School: 101 Step-by-Step Recipes" by Le Cordon Bleu.
• "The Art of French Pastry" by Jacquy Pfeiffer.

Prerequisites:

Basic knowledge of cooking and an interest in baking and pastry arts are recommended. Suitable for students in culinary arts, hospitality, or creative fields.

Duration:

Typically 2 to 4 years, including coursework, practical training, and internships.

Certification:

Graduates may receive a degree in pastry and baking arts or a related culinary field. Certifications such as Pastry Chef Diploma or Le Cordon Bleu specialization certificate may be obtained.

Target Audience:

Aspiring pastry chefs, artisan bakers, and dessert enthusiasts aiming to master the art of baking and pastry creation and thrive in the culinary industry. This specialty combines artistry, precision, and culinary expertise, equipping students with skills to create extraordinary baked goods and confections while exploring entrepreneurial opportunities in the world of pastry and baking.