Take your baking skills to the next level with the Advanced Baking microcredential—designed
for students with foundational baking experience; this credential explores the art
and science of advanced bread baking, classical cakes and tortes, and the sophisticated
techniques used in high-end bakeshops. Through hands-on practice and expert instruction,
students will hone their skills in lean and enriched doughs, viennoiserie, chocolate,
and sugar work. Prerequisite: Introduction to Baking microcredential.
This course emphasizes the preparation of simple to complex filled
and unfilled cakes and classical tortes. Topics include developing
flavors, mixing methods, fillings, icings, custards, decorating, mousses,
and glazing techniques. This course also covers commercial kitchen
cleaning and builds understanding for clean facilities. Prerequisite:
FS121 Baking 1
FS225 Advanced Bread Baking FS2253 cr.
This course provides practical experience in the science of advanced
bread baking. Use of different flours, ingredients, and dough processing
using technical evaluation of the results is emphasized. Traditional
approaches from around the world including artisan, whole grain, rye,
sourdough, and laminated breads, as well as American and European
baking practices are included. Proper uniform is required. Prerequisite:
FS121 Baking 1 and FS150 Safety & Sanitation.
Advanced Bakeshop FS2583 cr.
This course is a continuation of FS205 Baking 2, covering preparation
and presentation of individual hot and cold plated desserts, using
a variety of traditional and modern plating techniques. Plate design,
station organization, flavor, textural components, and portion control
are emphasized. This course covers commercial kitchen cleaning and
builds understanding for clean facilities. Prerequisite: FS205 Baking 2
