Patisserie and Baking - Le Cordon Bleu College of Culinary Arts - Orlando

Patisserie and Baking from Le Cordon Bleu College of Culinary Arts - Orlando is a Campus Associate Baking degree that prepares you for a Vocational Programs career. The Associate in Science in Le Cordon Bleu P?tisserie and Baking is designed to prepare students with the skills appropriate for entry-level positions in professional food preparation. Students begin their program with classes in basic and fundamental concepts of the p?tisserie and baking profession and build to more advanced topics as the program progresses. Students are taught baking techniques through lectures and laboratory-style classes and are required to demonstrate proficiencies at each level. The program concludes with a capstone experience that gives students a chance to display the competencies and skills taught throughout the course of their studies. In addition to the baking and p?tisserie courses, students must complete classes in food preparation, management/ supervision, and general education required for an Associate in Science degree . The program offers students the opportunity to: Demonstrate professional-level pastry and baking techniques. Demonstrate sanitation principles as they apply to the professional kitchen. Demonstrate professionalism appropriate to the p?tisserie and baking industry. Apply basic management principles to the demands of the p?tisserie and baking business. Exhibit College-level reasoning skills. Le Cordon Bleu?s partnership with Le Cordon Bleu College of Culinary Arts combines classical French pastry techniques with American methodology. At the end of the program, students are expected to be able to demonstrate proficiency in the following p?tisserie and baking techniques: baking Mise en Place; the preparation of basic doughs, puff pastry , p?te ? choux, p?te bris?e, and flaky pie dough; the preparation of a variety of yeast breads, French, Italian and sourdough breads; the production of flatbreads, crackers and rolls; the production and presentation of breakfast breads and pastries; the preparation of cookies, tarts, cobblers and crisps; the preparation of tea cakes, pound cakes and muffins; the production and presentation of sponge cakes, cake bases, decorated cakes and plated desserts; the preparation of ice cream, sorbets, custards, mousses, charlottes, Bavarian creams, sauces, syrups and fillings. The Associate in Science degree program represents a complete, well-rounded curriculum that is designed to provide a foundation for students to enter the food service industry in any of a multitude of positions. The degree program includes on-campus classes and an externship, where students apply their newly-acquired skills in the ?real? world. The 21 month program includes 18 months on campus with two 6 week classes of externship. The 15 month program includes 12 months on campus with two 6 week classes of externship. Upon completion of the program, graduates are expected to be prepared to assume entry-level positions such as baker , chocolatier, confectioner or pastry chef trainee in settings such as restaurants, hotels, schools, bakeries, resorts, and cruise ships. View more details on Le Cordon Bleu College of Culinary Arts - Orlando, FL . Ask your questions and apply online for this program or find other related Baking courses.