The Baking and Pastry Arts Management pathway introduces students to fundamental preparation terms, concepts, and methods in culinary arts where laboratory practice parallels class work. There is emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The pathway also provides an overview of the professionalism in the industry and career opportunities leading into a career pathway in Culinary Arts.
There is an emphasis on baking and pastry arts and business management, as students gain in-depth knowledge and hands on skill mastery. Strong importance is given to refining hands-on production of the classic fundamentals in the commercial kitchen. This TCALC pathway is located in the Kanza Cafe, where students will learn and practice their skills in a fully furnished commercial kitchen.
Prerequisites: Culinary Essentials
Courses include: Culinary Arts I, Baking & Pastry I and II, Culinary Applications, Career Connections, and Community Connections
Instructor: Chef Eichorn