Bcc Culinary Arts Program

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BCC CULINARY ARTS PROGRAM BCC Main Campus, LaDane Williamson Student Center Baking & Pastry Presentation May 23 – August 10, 2017 Tuesday & Thursday 6:00pm-10:00pm Cost: $182.50 PLUS SUPPLIES AND FOOD FEES This course is part III of a three part series of classes leading to a Baking and Pastries Certificate. The Advanced Baking and Pastry certificate prepares students for fast track baking and pastry positions in restaurants, hotels, catering, retail bakeries and other foodservice operations. Students study theory and practice hands-on applications in the college’s fine dining restaurant. This program meets advanced standards of education for the American Culinary Federation certification levels in baking and pastry Topics Include: . Advanced Danish & Croissant products . Advanced Bread, Pies, and Tarts . French pastries . Cakes and Cookies/Icings and Glazes . Mousses & Soufflés . Chocolate & Pralines . Sugar Techniques . Cakes, gum paste and showpiece . Baking and Pastry Business Operation Upon completion students will demonstrate proper scaling and measurement techniques and knowledge of preparation and presentation of a variety of bakery products required for advanced level employment within the food service/baking industry. Uniform Requirements: from Basics Level One Head covering, white chef jacket, long pants, closed-toe/slip-proof shoes, apron (Discounted package for BCC students available thru Scrubz-N-Stuff, 5039 Main Street, Shallotte) Equipment Requirements: Baking Scale, Instant Read Thermometer, Measuring Spoon Set, Measuring Cup Set (dry), 2 cup Liquid Measuring Cup, 2 Whisks (6 inch and 8 inch), Silicone Spatula, Straight Metal Icing Spatula, Offset Metal Icing Spatula, Bench Knife, Pastry Blender, Pastry Brush, 6 inch Stainless Steel Mixing Bowl, 10 inch Stainless Steel Mixing Bowl, Rolling Pin, Disposable Pastry Bags, Decorating Tip Set, 3 cotton side towels, and scissors. Cost of $200.00 for food purchase All equipment should be NSF approved. Note: This is the first class of the introductory program for the new Baking and Pastries Certificate program at BCC. A signed copy of the “BCC Student Health Policy Agreement” must be on file with the admissions office and purchase of our BCC student insurance is required for all culinary courses. For more information about the program, contact Lori Summerlin at 910-755-7408 www.brunswickcc.edu .

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