Professional Baking AA
To Download The Textbook On Forex Of 2016 Pdfs The Professional Baking program provides training for individuals who wish to enter a dynamic segment of the food service industry. The demand for trained bakers and cake decorators is at an all time high. Supermarkets specialty food stores, discount chains and delicatessens are all expanding into the “hot bakery” field. Small retail bakers and large bread companies alike are proliferating around the country and all of them need skilled workers to fill the demand. Opportunities abound for the motivated individual.
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- Familiarity with Basic Bakery Equipment
- Sanitation and Safety – HACCP Procedures
- Storage Procedures
- Roles of Ingredient
- Stock Rotation
- Quick Breads
- Production of Pastry Dough
- Pie Fillings – Scratch and Prepared
- Some Experience in Bakery Outlet
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- Learn to Apply Weights, Measures, Formula Cost Control, Use of Baker’s Percentages
- Adapting to Industry Level Production Pace
- Yeast bread production and Artisan Breads
- Prepare Doughs and Batters
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- Understand and Recognize how to Combine Raw Ingredients
- Restaurant style plated desserts
- Multi-component plated desserts
- Techniques for Ingredients Substitution
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- Analyze Formula and Production Control
- Center pieces, Wedding Cakes,
- Employment Information
- Marzipan, Sugar, and Chocolate Work
- Inventory Control
- Development of Good Working Attitude is Stressed
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Yes, most definitely. Students work in well equipped labs and are placed on jobs in industry when possible, during all phases of the program. Los Angeles Trade-Technical College offers work experience courses so students may earn college credit, a salary, and hands-on experience in their area of specialization. In addition, students participate in many department activities that include field trips, baking competitions, various scholarships programs, and guest lectures.
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You will benefit from the instructors and personal experience of professionals who are guests lecturers in the programs. Members of the professional baking industry participate in the program by serving on the advisory boards, evaluating student work, discussing career options with the students, and providing up-to-date information on the rapidly changing industry.
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LATTC Culinary Arts and Baking Department Department is accredited by the American Culinary Federation Educational Foundation Accrediting Commission (ACFEFAC).
Accreditation is a voluntary process which a program undertakes in order to be judged by professionals in the field of professional baking. This program had to meet standards for their curriculum, faculty, facilities, resources, support staff and organizational structure. Their objectives had to be realistic and obtainable and they had to match with current industry demands.
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At Los Angeles Trade-Technical College, Professional Baking Department, you are provided with a job bulletin board for part-time and full-time jobs. You will receive guidance in preparing a résumé and interviewing skills.
Los Angeles Trade Technical College provides, Student Employment Center assists students in finding full-time, part-time or temporary jobs. The center also maintains job bulletins from: City, State, County, the Federal government, School Districts and private industry.
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At the community colleges, California residents pay a low cost, state-established tuition based upon the number of units carried ($46 per unit). Non-residents of California are required to pay out of state tuition ($190 per unit plus $46 per unit, plus $25 processing fee per semester)
Students must purchase their textbooks, tools and other supplies for their courses. College students may apply for student loans, scholarships, and grants from Los Angeles Trade-Technical College.
You will receive the tools and textbook list when you attend one of the Culinary Arts Orientations or the LATTC, General Orientation.