CONTRATOS DE PRESTACIONES DE SERVICIOS

Business Administration (102)

BADM-104 Credits: 3 Business Statistics

A general study will be discussed to interpret areas relat- ed to statistics in the business world. Topics include the interpretation and construction of statistical tables and charts, finding the best estimator of a population (includ- ing central values and measures of dispersion), normal distributions, sampling, hypothesis test, probabilities, six- sigma concepts utilized in quality control, and linear regression and correlations. The use of statistical soft- ware to facilitate will be discussed. Prerequisite: RBUS-

102 or any 200-level math course.

BADM-126 Credits: 3 Business Finance

Primary emphasis is on the role of the financial manager. Special attention is given to ratio and financial statement analysis. The topics of budgeting, working capital man- agement, leverage and short- and long-term financing are also covered. Prerequisite: ACCTG-110 or ACCTG-113.

BADM-134 Credits: 3 Business Organization and Management

An introduction to business, focusing on a basic under- standing of the activities, functions and principles of busi- ness enterprises. This course covers the responsibilities and challenges of operating a business. The emphasis is on human relations, management, marketing, finance, labor, franchising, forms of ownership and careers.

BADM-145 Credits: 3 Small Business Management

A concise examination is made of all phases of manag- ing a small business and isolating significant problems for solution. Specific problems of the small business firm, such as financing, developing, staffing, etc., are consid- ered and analyzed. Prerequisite: BADM-134 or MKTG-

102.

BADM-155 Credits: 3 Management Principles

A comprehensive overview of the functions and princi- ples of management that lead to success in the operat- ing climate of the new millennium.

BADM-160 Credits: 3 Business Law 1

An introduction to law and legal procedures based on case and statutory law. The course is designed to high- light such areas of law as torts, contracts, agency law, employment law, sales and insurance law.

BADM-162 Credits: 3 Business Law 2

Instruction is given in basic legal concepts, specializing in legal areas such as corporations and partnerships, bankruptcy, commercial paper, real and personal proper- ty, secured transactions and the regulation of business by the government. Prerequisite: BADM-160.

BADM-169 Credit: 1

Public Health Law and Administration

The various governmental health agencies and their functions as they relate to funeral service are studied. The responsibilities of the funeral director with regard to public and employee safety in the funeral service environment are also discussed. Prerequisite:

Admission to Funeral Service program.

BADM-192 Credits: 3 Risk Management and Insurance

This course provides an introduction to managing risks in order to maximize the value of a firm. An examina- tion of the types of business loss exposures and their management with a primary emphasis on insurance, are discussed in an applied approach.

BADM-198 Credits: 3 Business Internship

This cooperative training program involves actual work experience. Students obtain a position at an approved work station and work a minimum of 144 hours under the supervision of a teacher-coordinator. Prerequisite: Completion of three semesters in the student's field of study and consent of advisor.

BAKINg

Baking (314)

BAKINg-101 Credits: 3 Specialty Baking and Pastry Techniques 1

This course involves such learning experiences as the preparation of yeast rolls, breads, pies, cakes, cook- ies, tarts, doughnuts, holiday specialties and tortes. Proper use and care of equipment, together with sani- tation and hygiene, are emphasized.

BAKINg-102 Credits: 3 Hotel and Restaurant Dessert Production

This course covers the preparation and service of hot and cold desserts with focus on individual desserts, a la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glaces, individual plated desserts, and desserts for functions and banquets. During the course, students will devel- op a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.

BAKINg-103 Credit: 1 Decorative Showpieces

Detailed hands-on work is emphasized in the creation of dec- orative showpieces. Studies include ice sculpting, cake deco- rating and chocolate artistry. Prerequisite: CULART-102.

BAKINg-111 Credits: 2 Advanced Pastry Arts - Part 1

Advanced Pastry Arts Part 1 provides students with comprehensive hands-on experience in pastry arts and decorative baking. Students will obtain the practi- cal and theoretical training necessary to produce qual- ity bakery products from scratch. An emphasis is

placed on decorative pastry arts including cake deco- rating, basic sugar and chocolate work, gum paste, decorative breads, European style pastries, ethnic breads and rolls. Students will learn all aspects of pas- try techniques from product design to appropriate gar- nishes. Students will learn both hand-crafted and machine methods in the make up of these products. This class is designed to offer industry professionals and MATC culinary and baking students a more advanced specialized training in their field.

Prerequisites: BAKING-102 and BAKING-302.

BAKINg-112 Credits: 2 Advanced Pastry Arts - Part 2

Advanced Pastry Arts Part 2 provides laboratory prac- tice in detailed decorative pastries. Students will obtain detailed hands-on training in the study of tradi- tional and modern pastries, with emphasis on scratch baking. Practical experience is gained in organizing preparation procedures, selecting quality ingredients, mixing, scaling, baking, decorating, garnishing, and final presentation of product. Students will learn proce- dures for adjusting recipes and handling products for industry use. Students will learn both hand-crafted and machine methods for small and large scale shops. This class is designed to offer industry professionals and MATC culinary and baking students a more advanced specialized training in their field.

BAKINg-120 Credits: 3 Basic Baking Techniques/Bread Baking

This course introduces students to the fundamental concepts, skills, and techniques of basic baking and yeast dough production. Special emphasis is placed on the study of ingredient functions, product identifica- tion, and weights and measures as applied to baking. Students will produce products from scratch, mixes/bases, and frozen laminated doughs. Students will make products such as cookies, bars, muffins, quick breads, yeast breads, cake donuts, and yeast raised donuts, plus seasonal items. Training is also given in a retail store setting.

BAKINg-121 Credits: 3 Introduction to Bread Baking

This class introduces the fundamentals of yeast dough production. Emphasis is placed on the production of dif- ferent kinds of yeast products with special attention being given to the mixing methods and the control of fer- mentation. Students will learn techniques to implement yeast dough production and its outcomes, how different ingredients react with others, and how and why ingredi- ents respond to temperature, friction, and storage.

BAKINg-122 Credits: 3 Baking Principles/Ingredient Functions

In this class, instructors will focus on the primary func- tions of ingredients in baked goods, with an emphasis on yeast raised dough, sponge dough, straight dough, and modified straight dough methods. Students are exposed to chemical, physical, and biological leaven- ing principles, as well as the understanding of the characteristics and functions of baking ingredients. Students will study formulas that work on scientific principles and their outcomes.

BADM – BAKINg

BAKINg-123 Credits: 3 Cake Decorating, Icing/Pastry Bags

Practical training is offered in color design as applied to cake decorating. Practice is given in executing dif- ferent tips, icings, and pastry bag usage in a bakery setting. Students are exposed to icing cakes, decorat- ing cakes using butter cream flowers, figure piping and many seasonal products used in a production setting.

BAKINg-124 Credits: 3 Scatch Baking

Students will obtain a basic familiarity with primary baking ingredients, have an overview of fermentation and dough production, be aware of the properties associated with producing chemically leavened bakery goods and specialty items, have an appreciation of formula balance, grasp the advantages and limitations inherent in scratch baking, and understand the pro- duction flow for various bakery products.

BAKINg-125 Credits: 3 Artisan Breads

In this course, you will discover the fine science of bread. You will explore and learn about the reaction of yeast, air and liquid combining to become a living sub- stance. You will be introduced to the characteristics and functions of flour, investigate the effects of flour on flavor, texture and the structures of well-known, classical and artisan breads. These include baguettes, sourdoughs, wheat epi, pumpernickel, focaccia, rye and ciabatta.

BAKINg-126 Credits: 3 Individual and Production Pastry

This course will focus on the production, assembly, fin- ishing, and presentation of individual and production pastries. These pastries consist of different combina- tions of basic batters, fillings, glazes, and icings, all about 2-1/2 inches in size. Students will produce them using several assembly and finishing methods to include shells, layered pastries, piped free-form, shaped free-form, and shaped and molded pastries.

BAKINg-127 Credits: 3 Chocolate, Confections and Sugar Work

This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, giandu- ja sugar centers, and jellies. Students learn to use both traditional and contemporary production methods in cre- ating confections by hand and with special equipment. The class includes an introduction to the art of sugar work. Students will learn to properly cook, pour, pull, and blow sugar to create artistic showpieces. Design, layout, and color issues will also be covered.

BAKINg-128 Credits: 3 Baking and Classical Cakes

A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes and tortes. Topics to be covered include comparison of classical and modern prepara- tions, classical cakes (such as gateaux, St. Honore, Doosh Torte, Linzer Torte, and Sacher Torte), glazed, iced, molded and cream filled cakes, tortes, and bombes.

BAKINg-129 Credits: 3 Healthy and Natural Baking

This course studies the combination of the sciences of baking and nutrition. Students learn how to combine ingredients to produce finished products that will meet the criteria of taste and nutrition. Basic nutrition princi- ples are reviewed to help students understand healthy baking. Students also study the chemical reactions taking place during the baking process and the formu- las that were used.

BAKINg-130 Credits: 1 Field Experiece

Students work 216 hours as regular employees in bak- ing and pastry arts. The goal of Field Experience is to give students the opportunity to apply, on the job, the skills learned in the classroom and lab and obtain a broad overview of an entire facility.

BAKINg-135 Credits: 3 Baking for Culinarians  

This course is an overview of baking and pastry for culinary students. Students become familiar with bak- ing ingredients, their properties, and the way in which to scale and measure them. Producing everything from breads and rolls to cakes and pastries, students gain an appreciation of the contributions made by bak- ers and pastry chefs in foodservice settings. Fundamental culinary principles covered include team- work, professionalism, timing and organization, and safety and sanitation. Prerequisites: CULART-103,

CULART-106, CULART-115, and CULMGT-112 .

BAKINg-301 Credits: 5 Baking Production 1

Training is given in the use of equipment, sanitation, use of frozen dough, bake-off products and seasonal products. Students are in a production setting where they are required to produce set amounts of products in a time frame. Seasonal items and special large-vol- ume projects are assigned.

BAKINg-302 Credits: 5 Baking Production 2

Training is given in the use of equipment sanitation use of dry mixes breads, cakes and muffins and scal- ing and shaping of products. Students are in a produc- tion setting where they are required to produce set amounts of products in a time frame. Seasonal items and special large-volume projects are assigned.

Prerequisite: BAKING-301.

BAKINg-303 Credits: 5 Baking Production 3

A practical shop course. Training is given in the use of equipment sanitation and scaling, mixing, shaping and handling of scratch bakery products. Students are in a production setting where they are required to produce set amounts of products in a time frame. Seasonal items and special large-volume projects are assigned.

Prerequisite: BAKING-302.

BAKINg-304 Credits: 5 Baking Production 4

A practical shop course. Training is given in the use of equipment and sanitation all products frozen, mixes,

scratch are used in this lab. Students are in a production setting where they are required to produce set amounts of products in a time frame. Seasonal items and special large- volume projects are assigned. Prerequisite: BAKING-303.

BAKINg-310 Credit: 1 Cake Decorating, Icing, Pastry Bags 1

Practical training is offered in Level 1 of color design as applied to cake decorating. Practice is given in executing different tips, icings and pastry bag usage in the bakery set- ting. Seasonal items and production items are prepared.

BAKINg-311 Credit: 1 Cake Decorating, Icing, Pastry Bags 2

Practical training is offered in Level 2 of color design as applied to cake decorating. Practice is given in exe- cuting different tips, icings and pastry bag usage in the bakery setting. Seasonal items and production items are prepared. Prerequisite: BAKING-310.

BAKINg-312 Credit: 1 Cake Decorating, Icing, Pastry Bags 3

Practical training is offered in Level 3 of color design as applied to cake decorating. Practice is given in exe- cuting different tips, icings and pastry bag usage in the bakery setting. Seasonal items and production items are prepared. Prerequisite: BAKING-311.

BAKINg-313 Credit: 1 Cake Decorating, Icing, Pastry Bags 4

Practical training is offered in Level 4 of color design as applied to cake decorating. Practice is given in exe- cuting different tips, icings and pastry bag usage in the bakery setting. Seasonal items and production items are prepared. Prerequisite: BAKING-312.

BAKINg-314 Credit: 1 Cake Decorating/Icing/Pastry Bags 5  

This course is designed to give students hands-on prac- tice with advanced cake decorating and decorative pastry work. Students will learn to construct and ice wedding cakes, and cover portion and design. Advanced modeling is done in gum paste and rolled fondant designs. Advanced wedding cake assembly and decorating.

BAKINg-321 Credit: 1 Frozen Dough Bake-Off

Students will learn to understand the basic advan- tages and limitations of a bake-off operation. They will know how to properly inventory, order, receive and store frozen dough products; understand the five basic steps for using frozen dough; grasp the importance of utilizing frozen bakery products; understand the funda- mentals of proper preparation for the sale of frozen baked products; and comprehend the process of freezing, its advantages and liabilities, customer ques- tions and suggestion selling.

BAKINg-322 Credit: 1 Mixes/Bases

Students will learn to perceive the differences between mixes and bases; know each system's benefits and drawbacks; comprehend the flexibility or lack of flexi- bility in various mixes and bases; understand the need to control product staling and spoilage; comprehend

BAKINg

Degree/Diploma Course Descriptions

the basic causes of the loss of product freshness; understand the methods utilized to assure retention of freshness; and understand the purpose of merchan- dising techniques in service cases, self-service dis- plays and consolidation.

BAKINg-323 Credit: 1 Scratch Baking

Students will obtain a basic familiarity with primary baking ingredients; have an overview of fermentation and dough production; be aware of the properties associated with producing chemically leavened bakery goods and specialty items; have an appreciation of formula balance; grasp the advantages and limitations inherent in scratch baking ;and understand the pro- duction flow for various bakery products.

BAKINg-324 Credit: 1 Bakery Management

Students will learn to grasp the importance of training and team building; comprehend the basic technique of produce costing and profit determination; be familiar with the concepts of scheduling personnel and produc- tion; be informed as to the need for and control of inventory; and understand the importance of product labeling and the correct labeling procedures.

BAKINg-330 Credit: 1 Bakery Systems

Students will learn to appreciate the differences among the five basic systems; know the advantages and limitations of each system type; contrast levels of equipment and labor inherent in each system; under- stand the basic usage of major equipment and the important operating parameters of each equipment type; understand the use of promotions to stimulate sales and the function of specialty theme promotions; and be aware of monthly promotional concepts.

BAKINg-331 Credit: 1 Baking Internship

This course provides an opportunity to gain on-the-job training related to the Baking Production program. The activities will be coordinated between the baking industry and the student by the MATC coordinating instructor.

Prerequisites: Completion of or concurrently registered in BAKING-304, BAKING-313 and BAKING-324.

BAKINg-340 Credits: 3 Professional Baking

Practical laboratory experience in the preparation of professional-quality baked goods. Examine and make frozen/bakeoff, mixes/bases, and scratch bakery prod- ucts. Use full-scale industry equipment and tech- niques. Hands-on skills, weight system, and makeup procedures. Short-sleeved shirts, aprons, and hair restraints are provided.

BARCOS