Baking and Pastry, SD

1. Understand baking and pastry fundamentals, foundations of baking theory, terminology and career opportunities in the industry.

2. Successfully utilize and distinguish between ingredients and baking methods to produce a wide array of breads, baked goods, and desserts.

3. Apply industry techniques to create and critically analyze a variety of fundamental and contemporary baked goods, products and desserts.

4. Understand and demonstrate the standards of safety and sanitation practices and safe food service equipment operations as it relates to the baking and pastry industry.

5. Demonstrate an understanding of basic math functions, recipe conversions, costing and scaling for various baking & pastry recipes.

6. Demonstrate professionalism and communication skills with respect for individual and team diversity as it applies to the professional kitchen and baking and pastry industry.