Capstone Baking Operations Practicum

Catalog description

This blended capstone course is taken in the final semester, open to students having completed all technical requirements and graduating with a degree in Baking and Pastry Arts. Practical application of information presented in the classroom and labs from all required technical courses. Opportunities are provided through CSCC fast-paced, student operated, restaurant, bakery-cafe, and catering services in the preparation of desserts, pastries, cookies, breads, and specialty items according to the menu. Assist the chef and apply critical thinking skills in performing essential tasks in the pastry arts labs and the bakery-cafe. These supervised learning experiences demonstrate proficiency in baking and pastry arts, and the learning outcomes are representative of the requisite knowledge, skill, and/or ability required. Must maintain currency in Servsafe and Ohio Department of Health Food Safety certification. Graduates of this ACF accredited program are eligible to receive the Certified Pastry Culinarian (CPC) certification offered through the American Culinary Federation (ACF). Students registering for this course should be aware that the two lab/retail sessions may not occur within the confines of a scheduled lab day and can be fulfilled by completing the stated work week requirement. That is, due to the nature of hours of operation, "shifts" should be expected to fulfill the practicum hours requirement for this credit. As a blended course format, classroom hours (scheduled classroom meetings with instructor, tentative meeting dates per syllabus tentative schedule) are held during stated class/semester dates/times. Online/Blackboard communications and assessment assignments will be submitted through the Blackboard portal for this class. A "C" or higher is required for graduation This course is offered in an eight week format. The student will spend (1) hour, per week,…