PST 101 Pastry & Baking Orientation

3 CR

This course provides a history of the baking and pastry profession and introduces the student to the broad spectrum of hospitality/food service organizations and career opportunities. Topics include: the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, ingredients, mise en place, plan writing, baking principals, kitchen orientation, and observing bakery or retail baking establishments. Students will conduct informational interviews and explore career opportunities in the pastry industry. Students will use the Internet to research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
Corequisite(s): PST 200.