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Pastry and Baking (Professional) Basic Certificate

Pastry and Baking (L'Art de la Patisserie)

Basic Certificate (BC)

View the Semester Map French Pastery Patisserie Basic Certificate
The Basic Certificate program in Professional Pastry and Baking through Kennedy-King College’s French Pastry School offers excellent innovative and effective pastry, baking, and confectionery arts education in the L’ Art de la Patisserie inclusive 24-week certificate program. Instructed by some of the best pastry artisans in the world, students receive intensive hands-on practice, using the finest ingredients and equipment, in order to be optimally prepared to pursue a career in pastry. The basic certificate offers the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients.
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Details: Basic Certificate (BC)

Career Pathway

Credit Hours (CH)

24

Program/Plan Number

746

Funding Options

Open For Enrollment

Yes

Also Offered At

 

Career Possibilities

Courses

+-

Prerequisites

 CH

General Education Requirements

 CH

Program Core Requirements

16  CH
French Pastry School
330FPS 707
Food Service Technology 4
Introduces kitchen calculations, including costing and conversion, determining revenue and food cost, menu planning and pricing, cost control in a food service environment, and an overview of the use of computers in a professional kitchen. Writing assignments, as appropriate to the discipline are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Math 098; concurrent enrollment in 330CUL 721 and 330CUL 723, or Consent of Department Chairperson.
Offered at: Kennedy-King
330FPS 712
Baking Theory and Problems 5
Instruction in formulas, new formulas and ingredients in the baking/pastry field. Evaluation of convenience mixes. Math for bakers. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:
Offered at: Kennedy-King
330FPS 754
Candy & Confectionery 2
In this course, the students will learn about the history of chocolate, chocolate bi-products, tempering and handling of chocolate. They will learn to produce a wide range of chocolate candies. This class is taught using updated methods of traditional recipes with efficient production set-up. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:
Offered at: Kennedy-King
330FPS 758
Plated Desserts 4
This course focuses on simplified and cost-effective production methods, while stressing the importance of maintaining high quality by using the freshest ingredients. Students will be exposed to refreshingly new presentations and elegant designs that will be carried out when they prepare several placed desserts including hot and cold, frozen desserts, fruit soups, parfaits, and a la minute desserts. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:
Offered at: Kennedy-King
330FPS 761
Chocolate and Sugar 5
Students will learn about the history, tempering and the fundamentals of chocolate and sugar. They will learn the latest techniques with use of chocolate colors, spray gun, use of different types of molds, making cut-out decorations, silk screens, pastillage, saturated sugar, pulled and blown sugar, spun and piped, bubble, straw, pured sugar and more. All of these techniques will be applied to the several show pieces each student will create and take home. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:
Offered at: Kennedy-King
330FPS 762
French Cakes and Pastries 4
In this course, the students will learn to produce a wide variety of classical and modern French cakes suitable for restaurants, retail shops for large scale productions, using the latest assembling techniques and cost-effective production methods. These cakes will be highlighted with decorations such as silk screens, printed sponge, logos, chocolate and sugar decorations to name a few. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:
Offered at: Kennedy-King

Additional Requirements

 CH

Elective Program Requirements

 CH

Area of Focus

 CH

Focus Electives

 CH

 CH
Total Minimum Credit Hours
 

Career Pathways