PBAK 220 — Pastry Chef/Restaurant Baking PBAK 220 9 Credits/Units
Students will be responsible for meeting with the chef of the CTO station to determine the baking/dessert needs for the restaurant each day. They will design and create a dessert menu for the restaurant and upon approval and will make desserts for the daily lunch service. Students will provide a variety of breads/rolls for lunch service and will be required to generate a production schedule that includes daily mise en place, purchasing of required ingredients, inventory and maintenance of the station. Must demonstrate ability to plan and execute production for maximum efficiency and accuracy using proper sanitation practices. [GE]