Baking and Pastry Arts Theory I
| Course Code | BAKE-105 |
|---|---|
| Lecture hours per week | 3 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course provides the student with an understanding of ingredients, measurements, techniques, methods, formulas, pastry types and classifications to support skill development and knowledge of bakery products. Students explore baking as a science and learn about the theoretical basis behind methods and techniques used in practical applications. This course provides learners with basic principles and practices for a safe food service operation using the Traincan BASICS.fst online program. Included in this training is an industry exam to earn the Food Handlers certification, valid for five (5) years. A safe workplace is mandatory under the WSIB (Workplace Safety Insurance Board). Therefore, the learner will first complete WHMIS (Workplace Hazardous Material Information System) training. This training acknowledges both the responsibilities of the employer and the worker in the safe practices of using equipment and chemicals, as well as what kinds of personal protection equipment are needed to maintain a safe workplace. Secondly, the learner will complete the Slip, Trip, Fall prevention training, which outlines the procedures in accident prevention in the workplace. |