BAKING - LATTC | Los Angeles Trade Technical Department: Culinary Arts/Professional Baking ... purpose and application of major categories of ingredients as they relate to culinary and baking procedures.
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<ul><li><p>400 W. Washington Blvd. Los Angeles, CA 90015www.lattc.edu </p><p>College Catalog 2012-2013rev.10.16.2012</p><p>Page 1 of 2</p><p>Com</p><p>plet</p><p>ed</p><p>Semester/Yr</p><p>BAKINGDepartment: Culinary Arts/Professional Baking Department Chair: Mr. Steve Kasmar, ROOM SA-118 </p><p>(213) 763-7332, KasmarSL@lattc.edu</p><p>Award Title Award Type</p><p>Grad. Plan</p><p>Required CourseUnits</p><p>MajorElective</p><p>Units</p><p>Total MajorUnits</p><p>Baking Professional A.A. Plan B 48 - 48Baking Professional C 48 - 48At least 60 degree applicable units (48 total major units and Plan B units) are required to earn an Associate degree. </p><p>For additional related degrees and certificates, refer to programs under Culinary Arts and Restaurant Management.</p><p>PROGRAM OVERVIEW</p><p>The Professional Baking program is accreditted by the American Culinary Federation Educational Foundation (ACFEF). This two year program prepares students for successful careers within the hospitality community. Baking program students, under the direct supervision of their chef instructor, will discuss, prepare, and analyze various baked goods including quick breads, yeast breads, laminated dough, specialty and wedding cakes, cookies, batters, and restaurant-style plated desserts. Baking formulas, cost controls, ingredient identification and usage is practiced throughout the program.</p><p>Students prepare baked goods on a daily basis for a retail bakery located on the LATTC campus, the college cafeteria and faculty dining room as well as catering for special events and holiday functions.</p><p>The greater Los Angeles area hosts many bakeries, markets, hotels, restaurants, and theme parks where baking graduates readily find employment as bakers, retail bakers, cake decorators, pastry cooks, managers, and production assistants.</p><p>The Professional Baking program will prepare students for employment in areas of baking and pastry arts. Students will demonstrate the ability to prepare and formulate baking/pastry recipes and formulas, assess food costs and sales price, and organize daily tasks for successful completion of baked goods. The National Restaurant Association Serve Safe Exam is administered at the completion of the first semester.</p><p>PROGRAM LEARNING OUTCOMES (PLOs) </p><p>Upon completion of the Degree/Certificate program, students are able to: Practice safety and sanitation in a working environment. Define basic culinary and baking and patisserie terminology and </p><p>procedures. Employ correct baking and patisserie methods of preparation. Correctly use, identify kitchen tools and equipment, baking and patisserie </p><p>tools and equipment. Identify the use, purpose and application of major categories of </p><p>ingredients as they relate to culinary and baking procedures.</p><p>BAKING PROFESSIONAL Associate in Arts DegreeMajor Units: 48</p><p>Requirements for the Associate in Arts degree in Professional Baking may be met by completing 48 units of Required Courses with a C or better along with general education courses meeting Plan B graduation requirements. Information on the Plan B requirements may be found in the catalog under Graduation/Transfer Requirements.</p><p>REQUIRED COURSES</p><p>SEMESTER I UNITSCLN ART 111 Culinary Arts - Orientation I 4CLN ART 112 Sanitation and Safety 2CLN ART 170 Culinary Nutrition 2PROFBAK 112 Application of Basic Techniques, Bakers Math 4</p><p>SEMESTER II UNITSPROFBAK 121 Yeast Breads 6PROFBAK 122 Artesian Breads, Specialty Breads 6</p><p>SEMESTER III UNITSPROFBAK 131 Plated Restaurant Style Desserts 6PROFBAK 132 Multi Component Desserts and Pastries 6</p><p>SEMESTER IV UNITSCLN ART 235 Menu Planning & Purchasing 4CLN ART 240 Supervision & Training 2PROFBAK 141 Advanced Baking: Centerpieces and Decorative 6</p><p>Techniques</p><p>NOTE: Most Baking/Culinary Arts courses have prerequisites and/or co-requisites. Refer to the Course Descriptions section of the catalog for additional details.</p></li><li><p>400 W. Washington Blvd. Los Angeles, CA 90015www.lattc.edu </p><p>College Catalog 2012-2013rev.10.16.2012</p><p>Page 2 of 2</p><p>You can enroll in these classes by logging on to the Student Information System at https://college.lattc.edu/register </p><p>For additional information consult a LATTC college counselor.</p><p>USEFUL LINKSLATTC Cataloghttp://college.lattc.edu/catalog/</p><p>LATTC Financial Aid Officehttp://college.lattc.edu/financialaid/</p><p>LATTC Counseling Department http://college.lattc.edu/counseling/</p><p>Graduation Plan Ahttp://college.lattc.edu/planA</p><p>Graduation Plan Bhttp://college.lattc.edu/planB</p><p>Culinary Arts Departmenthttp://college.lattc.edu/culinaryarts</p><p>BAKINGDepartment: Culinary Arts/Professional Baking Department Chair: Mr. Steve Kasmar, ROOM SA-118 </p><p>(213) 763-7332, KasmarSL@lattc.edu</p><p>Award Title Award Type</p><p>Grad. Plan</p><p>Required CourseUnits</p><p>MajorElective</p><p>Units</p><p>Total MajorUnits</p><p>Baking Professional A.A. Plan B 48 - 48Baking Professional C 48 - 48At least 60 degree applicable units (48 total major units and Plan B units) are required to earn an Associate degree. </p><p>For additional related degrees and certificates, refer to programs under Culinary Arts and Restaurant Management.</p><p>BAKING PROFESSIONAL Certificate of AchievementMajor Units: 48</p><p>A Certificate of Achievement in Professional Baking may be earned by completing 48 units of Required Courses listed above for Associates degree in Baking Professional with a C or better in each course. </p><p>The Professional Baking Certificate prepares the student for a career as a baker, retail baker, pastry cook, production assistant or as a cake decorator. </p></li></ul>
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