Baking (314)

314-120. Science of Baking Principles. (2 Credits)

Apply the scientific concepts and techniques of baking. Study topics such as weights and measures, equipment, baking terminology and the function of ingredients. A baking kit is required and can be purchased from the WCTC Bookstore. A uniform is also required and is available at the WCTC Bookstore.

Prerequisites: (316-110 (may be taken concurrently) with a minimum grade of C) and (854-793 (may be taken concurrently) with a minimum grade of S or High School GPA 2.60 or Higher or College Proficiency - Math or COMPASS-Pre-Algebra 25 or ACT-Math 14 or ASSET-Numerical Skills 32 or Accuplacer Arithmetic 034) or Next-Gen Accuplacer Arithmetic 210

See sections of this course

314-121. Breads and Rolls. (1 Credit)

Take an in-depth look at the production of breads and rolls. Examine the principles of scaling, mixing, fermentation, proofing and baking while learning about artisan-style breads and rolls, sour starters, bagels, pretzels, crackers, flat breads and other ethnic preparations.

Prerequisites: 314-120 (may be taken concurrently) with a minimum grade of C

See sections of this course

314-122. Principles of Baking. (1 Credit)

Learn basic baking principles and procedures while exploring techniques for making yeast-based products, quick breads and pies.

Prerequisites: 314-120 (may be taken concurrently) with a minimum grade of C

See sections of this course

314-123. Cake Production and Decorating. (2 Credits)

Prepare a variety of cookies, sponge and specialty cakes, soufflés, fruit flans, and layered and molded cakes. Practice the art of decorating using rolled fondant, royal icing, glazing and icing.

Prerequisites: 314-120 (may be taken concurrently) with a minimum grade of C

See sections of this course

314-124. Pastry, Specialty Plated Dsrt. (1 Credit)

Study fine pastry and specialty dessert production methods and build on knowledge and skills from prior course work to create simple and complex plated desserts, balancing flavors, textures, colors, aromas and plate layout, garnish and presentation for an assortment of menu and service styles.

Prerequisites: (314-120 with a minimum grade of C and 314-126 with a minimum grade of C and 314-127 with a minimum grade of C and 314-129 (may be taken concurrently) with a minimum grade of C)

See sections of this course

314-125. Confections. (1 Credit)

Learn the handling and production techniques for all types of chocolates, fudges, truffles, cremes, nougats and marzipan. Experiment with presentation.

Prerequisites: 314-120 with a minimum grade of C

See sections of this course

314-126. Cookies/Bars/Petit Fours Sec. (1 Credit)

Cookie production styles and techniques including bagged, rolled, filled and complex cookies. Also, simple and complex bars and petit fours sec.

Prerequisites: (314-120 (may be taken concurrently) with a minimum grade of C and 316-110 (may be taken concurrently) with a minimum grade of C)

See sections of this course

314-127. Custards/Mousse/Souffle/Fr Des. (1 Credit)

Custards, mousse (light and heavy), soufflé and egg foams, panna cotta and frozen desserts (gelato, ice cream, bombes, sorbet, sherbet). Instruction also covers specialty equipment use, temperature, foam control, application of heat and cold to proteins and fats.

Prerequisites: (314-120 (may be taken concurrently) with a minimum grade of C and 316-110 (may be taken concurrently) with a minimum grade of C and 314-131 (may be taken concurrently) with a minimum grade of C)

See sections of this course

314-128. Artisan Breads. (1 Credit)

Emphasis on hand-crafted breads with preferments. Includes creating and using preferments (starters, sourdough, cultures), gluten development, aging doughs, simple, complex and multi-grain breads.

Prerequisites: (314-120 (may be taken concurrently) with a minimum grade of C and 316-110 (may be taken concurrently) with a minimum grade of C and 314-121 (may be taken concurrently) with a minimum grade of C)

See sections of this course

314-129. Pies, Tarts, Fillings. (1 Credit)

Topics include flakey and mealy crust, multiple filling styles, soft fill, pre-cooked, raw fill, cream fill, and more. Also, tart assembly and production, alternate pastry and cookie crusts.

Prerequisites: (314-120 with a minimum grade of C and 316-110 with a minimum grade of C and 314-122 with a minimum grade of C)

See sections of this course

314-130. Plated Desserts. (1 Credit)

This course builds on knowledge and skills from prior course work to create simple and complex plated desserts, balancing flavors, textures, colors, aromas and plate layout, garnish and presentation for an assortment of menu and service styles.

Prerequisites: (314-126 with a minimum grade of C and 314-127 with a minimum grade of C and 314-129 (may be taken concurrently) with a minimum grade of C and 314-123 with a minimum grade of C)

See sections of this course

314-131. Culinary for Bakers. (2 Credits)

Basic culinary skills with a focus on bakery/dessert products. Topics include knife skills, knife cuts, cooking methods, sauces and more.

Prerequisites: 316-110 (may be taken concurrently) with a minimum grade of C

See sections of this course

314-132. Bakeshop Production. (1 Credit)

Speed, production planning and skill development in the bakeshop.

Prerequisites: (314-122 with a minimum grade of C and 314-129 (may be taken concurrently) with a minimum grade of C and 314-121 (may be taken concurrently) with a minimum grade of C)

See sections of this course

314-133. Baking and Pastry Internship. (3 Credits)

Cooperative Education (Co-Op) is a program where the student learns in structured employment situations under the supervision of a sponsoring business and a coordinating instructor. The course is designed to provide students with practical work experience in an area directly related to their career major. Students are required to work a minimum of 144 hours throughout the co-op assignment. In addition, attendance at regularly scheduled discussion seminars is required. Projects, reports and discussions will relate to the students’ employment. NOTE: Students MUST attend both pre-course sessions.

Prerequisites: (314-132 with a minimum grade of C and 314-130 with a minimum grade of C)

See sections of this course

314-134. Baking Pastry Prod and Mgmt 1. (4 Credits)

The first of two courses in bakeshop production and management, this course will cover production planning and scheduling, equipment use and planning, retail packaging and sales, and production of multiple products for retail and wholesale use. Emphasis on management, costing, pricing in support of production. Students will also expand their production skills and knowledge base.

Prerequisites: 109-135 with a minimum grade of C and 314-132 with a minimum grade of C and 314-124 with a minimum grade of C

See sections of this course

314-135. Baking Pastry Prod and Mgmt 2. (4 Credits)

The second of two courses in bakeshop production and management, this course will expand on content from Bakeshop Production and Management 1 expanding on production planning and scheduling, equipment use and planning, retail packaging and sales, and production of multiple products for retail and wholesale use. Emphasis on management, costing, pricing, record keeping, order and inventory control, customer service in support of production. Students will continue to refine their production skills and knowledge base.

Prerequisites: (314-134 with a minimum grade of C)

See sections of this course

314-157. Baking and Pastry Internship. (1 Credit)

The Baking & Pastry Management Internship experience provides valuable work experience specific to the Hospitality student major. Our primary focus is to give students a broader educational experience through work. The WCTC instructor/coordinator will work closely with the work site supervisor toward common educational objectives and goals. This course is specifically geared towards student success in the Baking & Pastry career fields. To complete an internship, WCTC must first verify that students have met the prerequisites. Please contact the Career Connections Department at 262.695.7848 or internshipdepartment@wctc.edu for assistance.

Prerequisites: Approval of Co-op Ed Office

See sections of this course