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Curriculum Overview

The Baking and Pastry certificate program is designed to prepare the graduate for an entry-level position in a variety of food service industry work settings. The program emphasizes safety, sanitation, the understanding of weights and measures, ingredients, baking methods, and the development of basic skills. Students learn through a combination of lecture, demonstration and extensive practice in kitchen labs. They also will gain valuable practical experience producing breads and desserts for the school's open-to-the-public restaurant.

Program Outline

Course Descriptions

BAK110 -- INTRODUCTION TO BAKING AND PASTRY
This course will introduce students to modern baking and pastry arts. It will provide the theoretical and technical foundation for the entire program, covering kitchen safety and sanitation, knives and equipment, and weights and measures. Students will be taught the proper use of basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, pies and tarts.

BAK120 -- ADVANCED BAKING
Prerequisite: BAK110
Building on information and skills developed in BAK110, this course will provide students with a thorough understanding of advanced baking techniques. Artisan breads, including sour dough, baguettes, and ciabatta will be covered, as well as proper preparation of Danish, Croissant, puff dough, petit fours and strudel.

BAK130 -- INTERMEDIATE PASTRY ARTS
Prerequisite: BAK120
Entering the second term, students will begin to explore the world of pastry arts including sponge cakes, flourless cakes, icings, meringues, and mousses. The course will also cover assembly and decoration of both classic and modern cakes, including wedding cakes. Students will also work with tempered chocolate and make basic candies.

BAK140 -- ADVANCED PASTRY ARTS
Prerequisite: BAK130
This course is designed to integrate knowledge and skills developed throughout the program to produce advanced desserts and decorations. New topics covered will include Creme Brulee, souffles, ice creams, sorbets, dessert sauces, and garnishing techniques. Students will also be introduced to sugar artistry and pastry show work.

Academic Calendar

 Weekend Program

Oregon Culinary Institute will be offering the Certificate in Baking and Pastry weekends beginning May 31, 2008. This is a one-time start that is limited to 12 students. Program will be taught on Saturdays and Sundays between 8am and 5pm.

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