Program Overview
The Baking Arts program at Lake Washington Institute of Technology offers an Associate in Applied Science degree, a Certificate of Proficiency, and Certificates of Completion in baking and entrepreneurship. Students gain hands-on experience through a practicum in a professional foodservice operation, preparing them for careers as bakers, pastry chefs, and other culinary professionals in the industry. The program emphasizes academic knowledge, occupational skills, and experiential learning, ensuring graduates are equipped for success in the field.
Program Outline
Degree Overview:
The Baking Arts program at Lake Washington Institute of Technology (LWTech) offers an Associate in Applied Science (AAS) in Baking Arts, the Baking Arts Certificate of Proficiency, and Certificates of Completion that can be completed in two or three quarters. LWTech students enrolled in the program will have a fun and rich experience for learning and growing baking and entrepreneurship skills to prepare them for the culinary industry. The Baking Arts AAS degree prepares graduates for employment opportunities in a professional pastry kitchen, bakeshop, or business with professional product lines. Students develop academic knowledge and occupational skills that are required for getting a job in the industry, career advancement, and retention.
Outline:
Baking Arts, AAS - Course Schedule
Quarter 1
CULN 150 - Introduction to Culinary Skills CULN 151 - Garde Manger & Plating CULN 152 - Baking Fundamentals CULN 153 - Bread Making CULN 154 - Pastry Arts
Quarter 2
CULN 155 - Basic Cake Production CULN 156 - Cake Decorating CULN 157 - Advanced French Patisserie Techniques CULN 202 - Management in Foodservice CULN 213 - Nutrition and Health in Foodservice CULN 252 - Production Baking CULN 253 - Intermediate Bread Baking CULN 254 - Confections CULN 259 - Garde Manger/Charcuterie CULN 260 - Advanced Baking Techniques CULN 261 - Food Safety for Food Managers (ServeSafe)
Quarter 3
CULN 199 - Practicum
Module Descriptions
Baking Fundamentals
Students will learn the basics of baking, including measuring and weighing ingredients, mixing methods, kneading, and baking techniques. They will also learn about different types of flour, sugar, and other baking ingredients.
Bread Making
Students will learn how to make a variety of breads, including white bread, whole wheat bread, and sourdough bread. They will also learn about different bread-making techniques, such as kneading, proofing, and baking.
Pastry Arts
Students will learn how to make a variety of pastries, including croissants, danish, and pies. They will also learn about different pastry-making techniques, such as rolling, cutting, and shaping.
Cake Production
Students will learn how to make a variety of cakes, including birthday cakes, wedding cakes, and cupcakes. They will also learn about different cake-making techniques, such as mixing, baking, and decorating.
Cake Decorating
Students will learn how to decorate cakes using a variety of techniques, such as piping, frosting, and fondant. They will also learn about different cake decorating styles, such as traditional, modern, and whimsical.
Advanced French Patisserie Techniques
Students will learn advanced French patisserie techniques, such as making puff pastry, choux pastry, and macarons. They will also learn about different French patisserie styles, such as classic, modern, and avant-garde.
Management in Foodservice
Students will learn about the principles of foodservice management, including menu planning, cost control, and customer service. They will also learn about different types of foodservice operations, such as restaurants, hotels, and catering companies.
Nutrition and Health in Foodservice
Students will learn about the principles of nutrition and health in foodservice, including the importance of a balanced diet and the role of food in preventing and treating disease. They will also learn about different dietary restrictions and how to accommodate them in a foodservice operation.
Production Baking
Students will learn how to produce baked goods on a large scale, including breads, pastries, and cakes. They will also learn about different production baking techniques, such as using ovens, mixers, and other equipment.
Intermediate Bread Baking
Students will learn advanced bread-making techniques, such as making sourdough bread, whole wheat bread, and specialty breads. They will also learn about different bread-making styles, such as artisanal, rustic, and international.
Confections
Students will learn how to make a variety of confections, including chocolate truffles, caramels, and marshmallows. They will also learn about different confection-making techniques, such as tempering chocolate, molding, and dipping.
Garde Manger/Charcuterie
Students will learn about the principles of garde manger, including cold food preparation, charcuterie, and presentation. They will also learn about different garde manger techniques, such as slicing, dicing, and garnishing.
Advanced Baking Techniques
Students will learn advanced baking techniques, such as making laminated dough, puff pastry, and croissants. They will also learn about different baking styles, such as classic, modern, and molecular gastronomy.
Food Safety for Food Managers (ServeSafe)
Students will learn about the principles of food safety, including HACCP (Hazard Analysis and Critical Control Points), sanitation, and personal hygiene. They will also learn how to pass the ServSafe Food Manager Certification exam.
Practicum
Students will complete a practicum in a professional foodservice operation, such as a restaurant, hotel, or catering company. They will work under the supervision of a chef or pastry chef and will gain real-world experience in the foodservice industry.
Assessment:
Assessment will be done in the form of written assignments, quizzes, discussions, exams, presentations, and projects. The criteria for assessment will include knowledge of the subject matter, quality of work, and professional conduct.
Teaching:
The Baking Arts program at LWTech is taught by experienced chefs and pastry chefs who are passionate about teaching and sharing their knowledge with students. The program uses a variety of teaching methods, including lectures, demonstrations, hands-on labs, and field trips. The program also has a strong emphasis on experiential learning, with students completing a practicum in a professional foodservice operation.
Careers:
Graduates of the Baking Arts program at LWTech are prepared for a variety of careers in the foodservice industry. They can work as bakers, pastry chefs, cake decorators, chocolatiers, and other culinary professionals. They can also work in foodservice management, food safety, and other related fields.
