3.2 / HIBRIDACIÓN ESPONTÁNEA DEL ESPACIO URBANO

BAKing-112 Credits: 2 Advanced pastry Arts - part 2

Advanced Pastry Arts Part 2 provides laboratory practice in detailed decorative pastries. Students will obtain detailed hands-on training in the study of traditional and modern pastries, with emphasis on scratch baking. Practical experi- ence is gained in organizing preparation procedures, selecting quality ingredients, mixing, scaling, baking, deco- rating, garnishing, and final presentation of product. Students will learn procedures 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 profes- sionals and MATC culinary and baking students a more advanced specialized training in their field.

BAKing-119 Credits: 2 retail Baking operations

This course is used as a simulated bakery, with products being merchandized through a bakery store front. Students are responsible for the service case presentation as well as effective merchandising displays and customer service. Students will also identify various components of a profit/loss statement researching ingredient cost, learning small business accounting software. Students will also identify labeling requirements according to federal laws.

BAKing-120 Credits: 3 Basic Baking tech/Bread Baking

This course introduces students to the fundamental con- cepts, skills, and techniques of basic baking and yeast dough production. Special emphasis is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking. Students will produce products from scratch, mixes/bases, and frozen laminated dough. 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 differ- ent kinds of yeast products with special attention being given to the mixing methods and the control of fermenta- tion. Students will learn techniques to implement yeast dough production and its outcomes; how different ingredi- ents react with others; and how and why ingredients respond to temperature, friction and storage.

BAKing-122 Credits: 3 Baking principles/ingredient Functions

In this class, instructors will focus on the primary functions 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 chemi- cal, physical, and biological leavening 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.

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 different tips, icings, and pastry bag usage in a bakery setting. Students are exposed to icing cakes, decorating cakes using butter cream flowers, figure piping and many sea- sonal products used in a production setting.

BAKing-124 Credits: 3 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 pro- ducing 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 production flow for baking; and understand the production 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 substance. 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, pumpernick- el, foccacia, rye and ciabatta.

BAKing-126 Credits: 3 individual and production pastry

This course will focus on the production, assembly, finish- ing, and presentation of individual and production pastries. These pastries consist of different combinations 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 mold- ed 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, gianduja sugar centers, and jellies. Students learn to use both tradi- tional and contemporary production methods in creating 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 cre- ate 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 preparations, 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 tak- ing place during the baking process and the formulas that were used.

BAKing-130 Credits: 1 Field experience in Baking & pastry Art

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 baking 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 for the contributions made by bakers and pastry chefs in foodservice settings, Fundamental culinary principles covered include teamwork, profes- sionalism, timing and organization, and safety and san- itation. Prerequisite: CULART-102.

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

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 Credits: 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 setting. Seasonal items and production items are prepared.

BAKing-311 Credits: 1 Cake Decorating, icing, pastry Bags 2

Practical training is offered in Level 2 for, color and design as applied to cake decorating. Practice is given in execut- ing different tips, joints and pastry bag usage in the bakery setting. Seasonal items and production items are prepared.

Prerequisite: BAKING-310.

BAKing-312 Credits: 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 executing different tips, icings and pastry bag usage in the bakery setting. Seasonal items and production items are prepared.

Prerequisite: BAKING-311.

BAKing-313 Credits: 1 Cake Decorating, icing, pastry Bags 4

Practical training is offered in Level 4 of color design as applied to cake design. Seasonal items and production items are prepared. Prerequisite: BAKING-312.

BAKing-314 Credits: 1 Cake Decorating/icing/pastry Bags 5

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

BAKing-321 Credits: 1 Frozen Dough Bake-off

Students will learn to understand the basic advantages and limitations of a bake-off operation; know how to prop- erly inventory, order, receive and store frozen dough prod- ucts; understand the five basic steps for using frozen dough; grasp the importance of utilizing frozen bakery products; understand the fundamentals of proper prepara- tion for the sale of frozen baked products; and compre- hend the process of freezing, its advantages and liabilities, customer questions and suggestion selling.

BAKing-322 Credits: 1 Mixes/Bases

Students will learn to perceive the differences between mixes and bases; know each system's benefits and draw- backs; comprehend the flexibility or lack of flexibility in vari- ous mixes and bases; understand the need to control product staling and spoilage; comprehend the basic caus- es of the loss of product freshness; understand the meth- ods utilized to assure retention of freshness and understand the purpose of merchandising techniques in service cases, self-service displays and consolidation.

BAKing-323 Credits: 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 spe- cialty items; have an appreciation of formula balance; grasp the advantages and limitations inherent in scratch baking; and understand the production flow for various bakery products.

BAKing-324 Credits: 1 Bakery Management

Students will learn to grasp the importance of training and team building; comprehend the basic technique of product costing and profit determination; be familiar with the con- cepts of scheduling personnel and production; 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 Credits: 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; understand 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 pro- motions; and be aware of monthly promotional concepts.

BAKing-331 Credits: 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 concurrent registration 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 techniques; hands-on skills, weight system, and makeup proce- dures. Short-sleeved shirts, aprons, and hair restraints are provided.

BArBer AnD CosMetoLogy

BArCos-300 Credits: 2 shampoo and scalp treatments

Presents the theory of and practical skills in hair/scalp cleansing techniques, scalp massage therapy and profes- sional products for various hair and scalp conditions, including hair pieces and goods. Students practice sham- pooing, massage and conditioning techniques during class on classmates and hair goods.

BArCos-301 Credits: 2 Men’s Haircut 1

Introduces the basic fundamental skills and related theory of men’s haircutting techniques, including the use of shears and clippers. The theory of shaving is presented. Students practice cutting tapers, fades, natural afros and other hair- cuts on mannequins, models and hair goods.

BArCos-302 Credits: 2 Women’s Haircut 1

Introduces the theory of and related practical skills for cut- ting women’s hair using shears and razor. Thinning tech- niques are presented. Students practice hair cutting and thinning techniques on mannequins, available models and hair goods.

BArCos-303 Credits: 2 Men’s Haircut 2

This course offers advanced men’s haircutting techniques and methods using shear-over-comb and clipper tech- niques. Students practice haircutting skills on available models and classmates. MATC strongly recommends that students complete BARCOS-301, or have the equivalent skills, prior to enrollment in this course.

BArCos-304 Credits: 2 permanent Wave

Introduces the theory of and practical skills for permanently curling/waving naturally straight or wavy hair. Students practice winding permanent wave rods in sectioning pat- terns with chemical application on a mannequin and avail- able models.

BArCos-305 Credits: 2 Women’s Haircut 2

Offers advanced women's haircutting techniques and methods to create haircuts with varying types of guidelines, weight lines, bangs and fringes. Speed and efficiency are encouraged. Students practice haircutting skills on avail- able models and classmates. MATC strongly recommends that students complete BARCOS-302, or have the equiva- lent skills, prior to enrollment in this course.

BArCos-306 Credits: 2 Facial Massage and Cosmetic Art

Introduces the theory of and practical skills in skin care, such as massage techniques, cosmetics, make-up applica- tion and correction, and eyebrow shaping. Students prac- tice skills on classmates.

BAKing – BArCos

BArCos-308 Credits: 2 nail services

Introduces the theory of and practical skills in manicuring and pedicuring, including nail art and massage of the arm/hand and foot/leg. Students practice giving manicures and pedicures on classmates.

BArCos-309 Credits: 2 Chemical relaxing

Introduces the theory and practical skills for chemically relaxing naturally curly hair for first-time and retouch appli- cations. Students practice application techniques on man- nequins and available models.

BArCos-310 Credits: 2 Hair tinting

Introduces the theory of and basic application procedures of adding artificial hair color to natural hair using temporary, semi-permanent and permanent products. Students prac- tice applying professional hair coloring products on man- nequins, available models and hair goods.

BArCos-311 Credits: 1 Double process Curl

This course offers advanced permanent waving techniques and skills in the reverse-curl permanent wave process for naturally curly hair. Students practice on mannequins and classroom models. MATC strongly recommends that stu- dents complete BARCOS-304, or have the equivalent skills, prior to enrollment in this course.

BArCos-312 Credits: 1 Advanced Color

This course presents the advanced practical skills for removing natural hair color using hair lightening services. Students practice lightening techniques with cap and weaving lightening and freehand techniques on man- nequins, available models and hair goods. MATC strongly recommends that students complete BARCOS-310, or have the equivalent skills, prior to enrollment in this course.

BArCos-313 Credits: 1 Hair Color Correction

This course provides for the expansion of practical skills required for lightening hair by retouch and first-time process- es; successful hair color correction is addressed. Students observe real life hair lightening and color corrections and practice on models and mannequins. MATC strongly recom- mends that students complete BARCOS-312, or have the equivalent skills, prior to enrollment in this course.

BArCos-314 Credits: 2 Hairstyle 1

Introduces the artistic foundations in theory and the practi- cal skills required for wet hairstyling in roller placement, hair wrapping, blow drying, thermal pressing and thermal iron curling. Students practice developing skills on man- nequins, hair goods and classmates.

BArCos-315 Credits: 2 Hairstyle 2

Presents wet hair styling theory and practical skills for fin- gerwaving and pincurling. Students practice various pin- curling and fingerwaving patterns on mannequins, available models and hair goods.

BArCos-316 Credits: 1 Advanced style

Offers advanced techniques in long hair design, such as updos and braids, including French Twist, Gibson, French Braids and Inverted French Braids. Students practice on mannequins, available long hair models and hair goods.

BArCos-317 Credits: 1 Barber/Cosmetology theory

Presents foundational theoretical concepts in microbiology and decontamination, general chemistry, micro-hair struc- ture and anatomy as related to the profession. Students participate in large and small group activities, individual work in class activities and/or online.

BArCos-318 Credits: 1 Barber/Cosmetology Lightening/Wig theory

This course presents the theory related to practical subjects: hair lightening and color correction, wigs and hair goods, electricity and light therapy. Students partic- ipate in small and large group activities, in class and internet assignments.

BArCos-319 Credits: 1 natural Hair Care and Braiding

Students learn how to care for natural, curly/extremely curly textured hair, the history of African hair braiding, and basic braiding techniques; and apply skills learned on manikins and available models.

BArCos-320 Credits: 1 Client services 1

This course offers opportunities for professional practice of developing skills in a salon-like environment. Students shampoo, cut, condition, color, roller set and blow dry/iron curl and thermal press client hair under the direction of the classroom instructor. Students gain receptionist skills. Sanitation and safety are stressed. MATC strongly recom- mends that students complete BARCOS-300, BARCOS- 301, BARCOS-302, BARCOS-304, BARCOS-309, BARCOS-310, BARCOS-314 and BARCOS-315, or have the equivalent skills, prior to enrollment in this course.

BArCos-321 Credits: 1 Hair extensions

Students learn how to add hair extension to hair and to braided styles and apply skills learned on manikins and available models.

BArCos-322 Credits: 2 Barber/Cosmetology theory 5

Students learn electricity and light therapy, anatomy and physiology, cells and their structure and function, and law. The final portion of this class is the review for the practical and written phases of the State Board Exam. MATC strongly recommends that students com- plete BARCOS-321, or have the equivalent skills, prior to enrollment in this course.

BArCos-323 Credits: 1 Client services 2

This course offers students the opportunity to practice and