"Trust in the Lord with all thine heart;
and lean not unto thine own understanding.
In all thy ways acknowledge Him,
and He shall direct thy paths."

Proverbs 3:5-6

CULINARY ARTS/BAKING & PASTRY ARTS

PROGRAM INFORMATION 2012-2013

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Throughout the Bible there are dozens of references to bread. Christ recognized that everyone understood that bread is a basic food source. He chose bread as a symbol for His body when conducting the first communion. While bread may be the staff of life, pastry is an extension of the baking celebration. In most cases, pastry items provide a focal point as people join together for milestone events. From birthdays to weddings, pastries are a key element of joyous events.

Careers in this Field:

Pastry Chef
Cake Decorator
Entrepreneur
Chocolatier
Caterer
Hotel, Resort, Hospital, and College Pastry Operations
Culinary Arts Instructor

This program is designed to equip students with the skills required to obtain an entry-level position with a variety of food service employers. From pastry shops and grocery store baking departments to catering operations and hotels and resorts, the number of opportunities in the hospitality industry is extensive.

Instruction will be designed to meet the curriculum requirements necessary to qualify students to pass the national Serv-Safe exam and apply for a PA Food Handler's License. The curriculum format of all Pathways Tech culinary programs will be designed to be ACF (American Culinary Federation) compliant. The ACF is the foremost authority in culinary education.

Students will be instructed with appropriate theory and hands-on training in an extensive variety of front- and back-of-the-house hospitality skills ranging from baking and pastry fundamentals to menu planning and customer service. On-site work experiences will provide the opportunity to enhance practical skills as well as prepare the student to relate to real customers.

Potential Instructor: CHEF AUDREY P. LANGENHOP CEPC

Chef Langenhop is nationally certified by The American Culinary Federation at the certified executive pastry chef level. She has more than 25 years of industry experience ranging from fine dining restaurants and country clubs to owning and operating an upscale European style pastry shop. For the past 15 years Chef Langenhop has taught culinary and pastry arts curriculum at the post-secondary level in Maryland and Pennsylvania.

Chef Langenhop obtained an AS degree in International Baking and Pastry from Baltimore International College. She is in the process of completing her BS in Culinary Management from The Arts Institute of Pittsburgh.

CULINARY ARTS/BAKING & PASTRY ARTS TASK LIST

LEVEL I - First Year

SANITATION

National Serv-Safe Guidelines
PA State Guidelines
Chapter Quizzes
National Exam

KNIFE SKILLS AND EQUIPMENT SAFETY

Identification and Proper Use of Equipment
Safe and Sanitary Operation and Handling of Small Tools and Knives
Skill Development of Basic Knife Cuts
(large and small dice, brunoise, tourne, julienne, etc.)

BAKING FUNDAMENTALS

Product Identification
Mixing Methodology
Leavening Methods

BASIC BAKING PRODUCTION

Quick Breads
Pies
Yeast Raised Breads
Cookies
Basic Cakes

CLASSICAL PASTRY

Pate a Choux
Danish and Croissant Dough
Puff Pastry
Pate Sucree and Tarts

LEVEL II - Second Year

RESTAURANT DESSERTS

Cheesecakesl, Custards
Mousses, Ice Cream
European Classic Tortes and Gateaux

ADVANCED PASTRY

Chocolates and Confections
Cake Decorating
Tiered Cakes

CENTERPIECES

Pastillage, Gum Paste
Marzipan, Modeling Chocolate
Sugar, Chocolate

MENU DEVELOPMENT, EVENT PLANNING AND CUSTOMER SERVICE

Dining Room and Retail Rotation
Retail Merchandising and Sales
Customer Service

Level III - Third Year

The third year will provide the student with the opportunity to review and strengthen their understanding of the fundamentals covered in Years/Levels 1 and 2, and apply these skills in real-life work situations prior to entering the workplace.

ACADEMIC INTEGRATION

Most academic subjects are naturally integrated through regular course material. Science is taught with mixtures and chemistry. Math is essential in knowing measurements and fractions. Reading is essential to comprehend and follow directions.

BIBLICAL INTEGRATION – CHRISTIAN SERVICE ASSIGNMENT

Luke 4:4 Man does not live by bread alone but by every word of God.

Student Assignment: (a) The retail bakery/cafè will provide an opportunity for students to support a charitable benefactor of their collective choosing. A portion of the proceeds will be earmarked for donation to an approved charity. Students will maintain a photo journal of their production items that support this project. (b) The class will work on special holiday contributions to be donated to local charities during the Christmas season. Photo journals to document these projects will be required.

SUPPLIES TO BE PURCHASED BY THE STUDENT

Front-of-the-house Uniform: White long-sleeve dress shirt, black dress slacks or skirt, black dress shoes with low heel, neck tie, black socks or neutral hose, appropriate undergarments.

Culinary Uniform: White chef's jacket, checked chef's pants, white bib apron, black skid-resistant shoes, class culinary hat, appropriate undergarments and socks.

Knife Kit: To include: 10 in. chef's knife, filet knife, paring knife, 12 in. serrated knife, instant-read thermometer, whisk, measuring spoons, heat-resistant spatula, 10 in. icing spatula, 8 in. icing spatula, knife steel, open and star piping tips, and 14 in. pastry bags.

Textbooks: Serv-Save Sanitation Handbook, Professional Baking