PST 101 Pastry & Baking Orientation

3 CR

This course provides a background and history of the baking and pastry profession, and introduces the student to the broad spectrum of hospitality/foodservice organizations and career opportunities. During the course students will cover the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, basic ingredients, mise en place, plan writing, basic baking principals, kitchen orientation, and observing bakery or retail baking establishment. This course provides the student with the foundation of job research and preparation.