Baking Capstone

Catalog description

The purpose of this course is designed to demonstrate all the skills learned throughout the Brightwater culinary program. This course will give students an understanding of how a successful food service establishment/bakery is run by further developing baking and pastry skills, sanitation, management and front of the house responsibilities. Students will be given hands on experience in the daily operations of a food service establishment, rotating through various positions and stations to provide an overview of all aspects of the food service industry. Throughout this course students will work as a team to create seasonal fare and incorporate concepts learned throughout the program including health, food/beverage cost, labor, local economies, the environment, conservation practices and waste management. Students will implement all aspects of a food service establishment including inventory, ordering, food presentation, service and critique their own work.