Culinary Arts: Pastry Certificate

Program Learning Outcomes

Upon completion of the Pastry Certificate students should be able to:

• Demonstrate proper safety and sanitation practices required in the commercial kitchen
• Demonstrate proper knife care, handling, and usage
• Describe the use of equipment, tools, and utensils commonly used in bakery production
• Explain the basic mixing methods used in pastry and baking production
• Prepare a variety of baked goods and evaluate the qualities of a properly produced product
• Produce a variety of individual desserts and demonstrate proper plating techniques
• Produce a variety of candies and confections to include caramels, brittles, gelatin and pectin based, meringue and chocolate confections