Faculty: Vocational School This major provides an immersive experience in the art and science of baking and pastry creation. Students learn the fundamentals of baking, cake decorating, artisan bread making, and confectionery, along with the business aspects of running a bakery or pastry shop. The program emphasizes creativity, precision, and innovation in crafting baked goods and desserts that meet industry standards. Graduates are prepared for careers as pastry chefs, bakers, or entrepreneurs in hotels, restaurants, bakeries, and catering businesses. **Learning Objectives:** - Understand the fundamentals of baking science, including ingredients, techniques, and processes. - Develop skills in creating a wide variety of baked goods, including breads, cakes, and pastries. - Learn techniques for cake decoration, sugar artistry, and chocolate work. - Explore the principles of menu design, cost management, and bakery operations. - Understand the importance of food safety and hygiene in bakery production. - Analyze trends in the pastry and bakery industry, including health-conscious and sustainable baking. - Cultivate creativity, attention to detail, and teamwork in pastry and bakery production. **Major Outline:** 1. **Introduction to Pastry and Bakery Arts** - Overview of the history and evolution of baking and pastry arts. - Introduction to baking equipment, tools, and ingredients. 2. **Baking Science and Fundamentals** - Study of the properties of flour, sugar, eggs, and leavening agents. - Techniques for understanding fermentation, mixing, and baking processes. 3. **Artisan Bread Making** - Fundamentals of bread production, including sourdough, multigrain, and enriched breads. - Techniques for shaping, proofing, and baking artisan-quality loaves. 4. **Pastry and Desserts** - Techniques for making pastries, tarts, puff pastry, and laminated doughs. - Exploration of plated desserts, mousses, and custards. 5. **Cake Baking and Decoration** - Fundamentals of sponge cakes, layered cakes, and specialty cakes. - Techniques for icing, fondant work, piping, and decorative elements. 6. **Chocolate and Sugar Work** - Study of tempering chocolate, making truffles, and creating chocolate sculptures. - Techniques for sugar pulling, blowing, and creating sugar showpieces. 7. **Food Safety and Hygiene in Baking** - Principles of maintaining cleanliness, avoiding contamination, and following food safety standards. - Techniques for implementing HACCP in bakery production. 8. **Bakery Business and Entrepreneurship** - Fundamentals of menu planning, inventory management, and cost control. - Techniques for marketing and running a successful bakery or pastry shop. 9. **Trends in Pastry and Bakery Arts** - Exploration of gluten-free, vegan, and other dietary baking trends. - Techniques for creating sustainable and health-conscious baked goods. 10. **Capstone Project in Pastry and Bakery Arts** - Real-world project to conceptualize, design, and execute a signature pastry or bakery menu. - Techniques for delivering a high-quality final product and presentation. **Assessment Methods:** - Hands-on baking and pastry assignments. - Practical exams in bread making, cake decoration, and dessert creation. - Group projects in menu planning and bakery management. - Participation in internships or work placements in bakeries, hotels, or restaurants. **Recommended Textbooks:** - "The Professional Pastry Chef" by Bo Friberg. - "Bread: A Baker’s Book of Techniques and Recipes" by Jeffrey Hamelman. - "Pastry School: 101 Step-by-Step Recipes" by Le Cordon Bleu. - "The Art of French Pastry" by Jacquy Pfeiffer. **Prerequisites:** Basic knowledge of cooking and an interest in baking and pastry arts is recommended. Suitable for students in culinary arts, hospitality, or creative fields. **Major Duration:** Typically 2–4 years, including coursework, hands-on training, and internships. **Certification:** Graduates may receive a degree in Pastry and Bakery Arts or a related culinary field. Certifications such as a Pastry Chef Diploma or Cordon Bleu Certificate can be pursued for specialization. **Target Audience:** Aspiring pastry chefs, artisan bakers, and dessert enthusiasts aiming to master the art of baking and pastry creation and thrive in the culinary industry. This major combines artistry and precision with culinary expertise, equipping students to craft extraordinary baked goods and desserts while exploring the entrepreneurial opportunities in the pastry and bakery world.