If you like to bake or cook a lot at home or anywhere, then next year, students can take this brand new class called Baking Applications.

In this class students get to learn new skills in the kitchen that will prepare themselves for in the future. The course will be taught by Cordia Hammonds, who  also teaches baking and pastry two, career life planning, event planning.

What is the balance between baking theory (science) and practical hands-on application?

“Baking Applications will be more hands-on than practical. The students will take what they have learned in baking 1 and 2, and they will bake for clients,” Hammonds said

How are essential skills taught, such as knife skills, using ovens/mixers, and proper measuring?

“The essential skill will have been covered in Baking 1 and 2,” Hammonds said

Will students learn how to read, follow, and potentially adapt recipes?

“I students will continue to read and follow recipes and will learn how to adapt recipes to cater to clients’ needs,” Hammonds said

What are the sanitation and safety protocols for a high-volume kitchen environment?

“The students take the ServSafe Food Handler test in baking 2 and have the opportunity to take the ServSafe Manager certification if they would like,” Hammonds said

How are food allergies and dietary restrictions handled in the kitchen?

“For any allergies or dietary restrictions, we provide alternative ingredients,” Hammonds said

Will students learn how to operate, clean, and maintain industrial baking equipment?

“Yes, we have an amazing baking kitchen, and the students will learn how to use as much equipment as possible,” Hammonds said

What is the plan for handling baking mistakes (trial and error)?

“Any time a bake does not come out as planned, we will discuss what happened and try to figure out what went wrong and why,” Hammonds said

Is this course designed for beginners, or are prerequisites needed?

“The students need to have passed both Baking 1 and Baking 2 before taking this course,” Hammonds said

How often will students be baking versus studying theory?

“This course will be more about working with clients to provide them with a product. There will be some practice to make sure they will have a quality product, so the class will have less theory but some planning, like talking to clients, making invoices, and coming up with ways to sell their baked goods,” Hammonds said