This course of study prepares students for a career as a baker or pastry chef. Students are introduced to the fundamentals of food safety and sanitation, culinary math and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced bakery and pastry objectives. Students work in the newly renovated cafeteria kitchen preparing and learning how to prepare breakfast and dessert items for staff and student meals, and any other events held at the school that will help promote their skills and techniques for future success. At the end of 4 years students will be prepared to start an entry level position in the food service industry or continue to build upon their studies in a post-secondary environment. Topics include Baking, Culinary Math, Cookies, Pies & Tarts, Quickbreads, Pate a Choux, Meringue, Cakes, Chocolates, Laminated Doughs, Breads, Ice Cream, Plated Desserts, Petit Fours, and Menu Planning.
Instructor: Jennifer Fargo
Chef Jennifer Fargo is a graduate of Ursinus College with a BS in Exercise and Sports Science and the International Culinary Center (formerly known as the French Culinary Institute) with a degree in Baking and Pastry Arts. Chef Fargo has been working at High Tech High school since 2012. Chef Fargo’s classroom goals are preparing students and building their wealth of knowledge and kitchen experience to be able to graduate high school and be able to work in the baking and pastry industry. When Chef Fargo isn’t teaching or baking at home she is an avid sports fan. She coaches basketball, and plays in softball, kickball and volleyball leagues. She can also be found cheering on the New York Yankees, Oakland Raiders and Duke Blue Devils. firstname.lastname@example.org