Baking & Pastry is a two year program that includes food safety, defining baking terminology, understanding of commercial bakery equipment and smallwares used in a professional bakeshop setting, pies and tarts, cookies and brownies, pastry doughs, enriched pastry doughs, cakes and tortes, custards and creams, petit fours and pastries, healthy and gluten free baking, chocolate and decorative work. Students will also open their own restaurant-bakery in the Osprey Nest dining room to work with the public directly, manage money, practice portion control, and food costing. Students will create a monthly showpiece such as gingerbread house design, bread cornucopia, sugar cookies, chocolate candy box, sugared Easter eggs, wedding cake design and buttercream flowers and many other products that will make you a desirable baker-pastry chef. Students will visit with businesses and professional establishments and get a clear understanding of how they operate. Each student will leave the class with a portfolio, resume and recipe book. The bakeshop lab is set up as a large commercial space with individual commercial mixers, stainless steel work tables and all necessary equipment and tools needed It is a licensed and approved by the state of Maine.
