Baker/Pastry Cook
(One-Year Program)
Instructors:
Margaret Burger, A.O.S.
Jemmings Lantz
William Garlick
| The Baker/Pastry Cook program prepares students for employment in the food industry. As a baker, they work in the preparation and production of baked goods, including yeast dough breads, yeast dough pastries, and leavened dough products and doughnuts. As a pastry cook, they are responsible for the preparation of such items as pre-dough, cakes, crepes, cobblers, creams and custards, fillings, icings, cookies, and cake decorating. Extensive instruction in all these areas is given. Additionally, students are prepared for the ServSafe Sanitation and Safety Certification. |
8/1/05