Baking and Pastry introduces students to the essentials of the pastry arts. The course is intended to give the student a detailed understanding of the components of various bread, cookie and pastry preparation techniques including quick breads, yeast breads, enriched and laminated doughs, cookie mixing methods, pies, tarts, syrups, icings, sauces, custards, creams, and cakes. It emphasizes professionalism, ingredient and equipment use, basic baking science, and includes practical lab work with fruit desserts, cookies, meringues, pâte à choux, and custards. This course includes the ServSafe examination. (Mount Vernon, 3rd Session)
Program goals -To inspire student vision and understanding of the value of a teaching career. -To introduce careers in education and the educator professional code of conduct. -To demonstrate college readiness through placement tests and college admissions. -To provide learning opportunities and classroom experiences in collaboration with P-12 teachers, two and/or four year faculty members and community organizations. -To introduce and develop cultural competency and a variety of culturally responsive and appropriate strategies used to engage students.
Upon successful completion of an NCTA course, students have the opportunity to earn high school and college credits, as well as industry-specific certifications. See below for the credits and certifications offered through our Animation and Graphic Design course.
