Baking

Baking

Students will work in a professional environment, wearing  full chef uniforms. They will  learn how ingredients are weighed and measured for Commercial sized   batches of dough and batter.   They will operate large mixing machines  and other Commercial Baking related equipment. Students will also learn the various mixing  methods and use these methods to create various sweet and savoury treats.  They will also participate in the production of many different varieties of bread, rolls, doughnuts, sweet rolls, Danish pastry, cookies, and many other pastry varieties. Students will also learn how to decorate cakes, these skills are taught starting with  layer cakes and sheet cakes, advancing to large multi-tiered wedding cakes. Students will also learn the advantages and disadvantages of different production options such as the use of prepared bakery mixes and frozen pre-formed products. Nationally recognized assessments, including that of the ServeSafe , we also have NOCTI  which  measures a student’s mastery of occupational skills at the end of the program. Students may qualify for the Pennsylvania Skills Certificate, indicating high performance and job readiness in their area of expertise